Mustard Crusted Salmon
A few weeks ago some dear friends of ours brought us what I consider to be a greater treasure than gold…line caught salmon. It is my favorite food on the planet, after all. I have so many simple recipes for this fantastic fish. Mustard crusted is one of my favorites because, with the substitution of yogurt for sour cream, it’s just a guilt-free recipe in my opinion. Salmon is rich and a bit on the sweet side. The tang of the mustard and yogurt cut the sweetness instead of playing off of it like a brown sugar glaze does (oh, love that one too, though).
In the photo below you can see how it really does coat the salmon like a thick glaze. The first time I made this recipe was July of 2009 so it’s been in my rotation for a while and is a hit with guests as well as my husband and me. It goes without saying that the best tasting fish is wild and it is in abundance at the stores right now. Typically, I like to buy whole fish, have the seafood department fillet it for me and freeze as much as I can afford in small sizes. The fillet I cooked up tonight was brought to us already frozen so we muddled through eating more than normal (insert heavy sarcasm here).
Line caught mustard crusted salmon
Mustard-Crusted Salmon
- 1 1/4 pounds center-cut salmon fillets, cut into 4 portions
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 1/4 cup reduced-fat sour cream
- 2 tablespoons stone-ground mustard
- 2 teaspoons lemon juice
- Lemon wedges
- Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.
- Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.
- Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.
Notes: I have never used sour cream for this recipe. I substitute plain yogurt in any recipe that calls for sour cream. I use Dijon mustard. I bake the salmon at 400 degrees for 20 minutes with no broiling time.
Taken from Eating Well http://www.eatingwell.com/recipes/mustard_crusted_salmon.html
Viki
I am a Clark County native. I am Level 2 WSET (wine and spirit education trust)-certified and enjoy pairing wine with my passion for travel and fondness of food. My most prized possessions are the memories of places I've been with my husband, the chance encounters we've been blessed to have along the way and my carry-on bag. I can often be seen around town and in tasting rooms with our two beautiful, double-Merle Australian shepherds, Challenge and Baby Girl.