DELICIOUS BAKED SALMON WITH CREOLE MUSTARD SAUCE
If you are a salmon lover, this is a recipe that you will love. Note this recipe yields 2 salmon fillets, but the recipe may be doubled if desired. Prep time includes marinating time for the fish... also cooking time is approx.
Provided by Kittencalrecipezazz
Categories Creole
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, combine all the sauce ingredients (EXPECT THE SOUR CREAM); simmer until very thick, stirring frequently (about 5 minutes), keep warm.
- Arrange the fish fillets (skin-side down) in single layer on a a small cookie sheet or a shallow pan, lined with foil.
- Mix 1/4 cup melted butter with brown sugar, soy sauce, lemon juice, wine and seasonings in a bowl.
- Pour over the fish; cover with foil, and refrigerate for at least 1 hour.
- Remove from the fridge.
- Set oven to 400 degrees.
- Uncover the fish; bake until JUST cooked through, basting with pan drippings.
- Meanwhile, rewarm the sauce over low heat, stirring constantly.
- Add in 1 cup sour cream; whisk JUST until heated through (DO NOT BOIL!) Arrange the salmon on the plate; serve with sauce-- delicious!
Nutrition Facts : Calories 1836.8, Fat 117.9, SaturatedFat 61, Cholesterol 629.3, Sodium 3489, Carbohydrate 41.9, Fiber 3.6, Sugar 25.2, Protein 149.3
BAKED SALMON WITH MUSTARD SAUCE
A creamy, whole grain mustard sauce adds a tangy taste to this simple, baked salmon with mustard sauce.
Provided by Pat Nyswonger
Categories Main Dish
Time 25m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F and line a small baking sheet with foil.
- Pat salmon dry with paper towels, brush with olive oil and season with salt and pepper.
- Place salmon on baking sheet, skin side down and transfer to the oven.
- Bake 4-6 minutes per 1/2-inch thickness or until the internal temperature of the salmon reaches 140°F on an instant-read thermometer, or to your personal taste preference. (we like salmon medium-rare and I baked ours until it reached 130°F, about 4 minutes per half inch of thickness).
- Move salmon to a platter and tent with foil and let rest for 5-10 minutes.
- In a small skillet set over medium heat, add the butter to the pan and when melted, sauté the shallot until translucent. Add the vinegar, white winer and cream. Simmer until reduced and thickened, about 10-12 minutes. Stir in the salt and pepper.
- Remove from heat and whisk in the mustard.
- To serve, Plate the salmon and spoon sauce over each serving.
Nutrition Facts : Calories 367 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 33 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1598 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
BAKED SALMON WITH CREOLE MUSTARD SAUCE
From Bon Appetit's February, 1994 issue...I have made this recipe SO many times and always with good results. One of my all-time favorites. I am not normally a fan of salmon due to the "fishy" taste...but this recipe changed my mind. The sauce is awesome--a friend asked if he could take the leftover sauce home and just eat it with a spoon by itself! Nice dish for entertaining but really simple if you just want to spoil your loved ones. :-) This was on a menu in Bon Appetit with a Potato, Tomato and Onion Gratin that I am also posting, which is equally as good. Enjoy!
Provided by Epi Curious
Categories Creole
Time 33m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For sauce: Combine all sauce ingredients in a heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared one day ahead; cover and refrigerate).
- For fish: Line large baking pan with foil. Arrange fish, skin side down, in a single layer on foil. Mix the butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in a bowl. Pour over fish. Cover fish and refrigerate at least one hour and up to six hours.
- Preheat oven to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes.
- Meanwhile, rewarm sauce over low heat, stirring constantly. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt. Arrange salmon on platter. Serve, passing the sauce separately.
BAKED SALMON WITH CREOLE MUSTARD SAUCE RECIPE
Provided by jo797
Number Of Ingredients 18
Steps:
- DIRECTIONS 1 For Sauce: Combine all ingredients in heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) 2 For Fish: Line large baking pan with foil. Arrange fish skin side down in single layer on foil. Mix butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in bowl. Pour over fish. Cover fish and refrigerate at least 1 hour and up to 6 hours. 3 Preheat oven to 400 F. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes. 4 Meanwhile, rewarm sauce over low heat, stirring occasionally. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt. 5 Arrange salmon platter. Serve, passing sauce separately,
CREOLE SALMON FILLETS
These fillets bake up moist and golden brown. Our grown daughters and grandsons like their food on the spicy side, so I knew Creole seasoning would make this entree a family favorite.-Florine Bruns, Fredericksburg, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, combine the first three ingredients. Add salmon; shake to coat. , Place salmon on a broiler pan or baking sheet. Broil 6 in. from the heat for 10-14 minutes or until fish flakes easily with a fork. Sprinkle with parsley.
Nutrition Facts : Calories 318 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 767mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
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