Salmon With Herb Mustard Sauce Recipes

SALMON WITH HERBED MUSTARD SAUCE

Steps:

• Heat broiler with rack 4 inches from the heat.
• Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin.
• Meanwhile, in a medium bowl, stir together the mustard, remaining 2 tablespoons lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.

POACHED SOCKEYE SALMON WITH MUSTARD HERB SAUCE

Steps:

• Make fish:
• Working from head end to tail end, cut fish crosswise into 3-inch sections (very thick steaks; about 4), tapping back of knife with a mallet when you reach center bone to help cut through it. Discard tail if there is no flesh attached. Otherwise, set aside with steaks to cook.
• Bring 8 quarts water to a boil with onion, bay leaves, peppercorns, and allspice in pot, then stir in salt. Add salmon and cover pot with lid, then turn off heat. Let stand, undisturbed, until fish just separates from bones, about 18 minutes. Transfer salmon to a shallow pan with a slotted spoon and let stand just until cool enough to handle, about 10 minutes. Fish should be neither too warm (it may break) or too cool (it will start to congeal, making it more difficult to remove bones cleanly) when handled.
• With your hands, carefully remove flesh from each steak in pieces as large as possible, discarding skin and bones and arranging salmon on a platter.
• Make Sauce while fish stands:
• Stir together all sauce ingredients.
• Serve salmon at room temperature with sauce on the side.

SALMON WITH MUSTARD- HERB SAUCE

Steps:

• Preheat the oven to 400° F.
• In a large baking dish place the salmon fillets. Drizzle olive oil and season each fillet with salt and pepper.
• Place the baking dish in the oven and bake for 15 to 20 minutes or until the salmon is cooked through.
• Meanwhile make the sauce: place all the sauce ingredients in the food processor and process until smooth.
• Place the salmon on a serving plate and spoon sauce on top of the fish.

BROILED SALMON WITH HERB MUSTARD GLAZE

Steps:

• In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
• Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
• Transfer the fillets to plates and serve with lemon wedges.

SALMON WITH MUSTARD-CREAM SAUCE

Steps:

• Heat greased barbecue to medium heat.
• Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
• Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.

SALMON WITH HERB-SHRIMP SAUCE WW

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray 8-inch square baking pan with nonstick cooking spray.
• Pat salmon dry. Place in the pan, and add the sherry or vermouth (or dry white wine if you insist).
• Bake salmon at 350 degrees Fahrenheit until the fish is opaque and flakes easily when tested with a fork, 15-20 minutes. (Alternatively, we have successfully poached the fish in the microwave, check for flakiness at 6 minutes.).
• In a medium nonstick saucepan, heat olive oil, and melt butter. Add the flour and cook, stirring constantly, about 1 minute.
• Gradually stir in the broth and lemon juice. Cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes.
• To the saucepan add the shrimp, oregano, rosemary and pepper. Cook, stirring as needed, until heated through, about 2 minutes.
• Place the salmon on a platter.
• Pour the juices from the salmon baking pan into the sauce. Cook, stirring as needed, until heated through, about 1 minute.
• Pour the sauce over the salmon and serve. Garnish with fresh rosemary sprigs.

BROILED SALMON WITH HERB MUSTARD GLAZE

Steps:

• In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and one tablespoon of whole-grain mustard.
• If you don't have a mini food processor, finely chopping it all by hand works as well.
• Grind the mustard sauce until combined.
• Transfer to a small bowl and add the remaining tablespoon of whole-grain mustard.
• Set sauce aside.
• Preheat the broiler.
• Line a baking sheet with foil and spray it nonstick spray.
• Place salmon fillets on the baking sheet and sprinkle with salt and pepper.
• Broil for two minutes and then spoon the mustard sauce over the fillets.
• Continue broiling the fillets until they are cooked through and golden brown, about 5-6 more minutes.
• Serve with lemon wedges.

SALMON WITH GRAINY MUSTARD AND HERB SAUCE

Steps:

• Preheat oven to 425°.
• Prepare the fish: place fillets, skin sides down, in a 9-inch pie plate coated with cooking spray.
• Sprinkle with wine, salt, and pepper; top with shallots.
• Cover with foil; bake for 30 minutes or until fish flakes easily with a fork.
• Prepare sauce: combine mayonnaise and broth in a small skillet, stirring well with a whisk.
• Cook over medium-low heat until well heated (about 2 minutes).
• Remove from heat, stir in chives, parsley, mustard, juice, and pepper.
• Serve fillets and sauce over rice.

ROCKIN' SALMON WITH CREAMY HERB SAUCE

Steps:

• Preheat oven to 400 degrees.
• Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion.
• Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon.
• In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed.
• Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!