Salmon in Mustard Sauce
4 servings This salmon in mustard sauce recipe is just fabulous. It is the perfect marriage of popular fish, mustard spiciness, and a gentle cream tone. x saved Tom the Chef Founder January 19, 2024 30 min.60 min.2/5 30 min. 60 min. 2/5 Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Medium Mixing Bowl (3 – 4 QT)1x Lemon Squeezer1x French Whisk1x Silicone Spatula1x Plastic Wrap1x Medium Sauce Pan (4QT)1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof)1x Fish Turner1x Food Thermometer (probe) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Medium Mixing Bowl (3 – 4 QT) 1x Lemon Squeezer 1x French Whisk 1x Silicone Spatula 1x Plastic Wrap 1x Medium Sauce Pan (4QT) 1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof) 1x Fish Turner 1x Food Thermometer (probe) Directions: 1. Marinade: 1.1. Place into a medium mixing bowl: 3 TBSP of Extra Virgin Olive Oil 3 TBSP of frying oil (part of total amount) Juice from one lemon ½ TSP of salt ¼ TSP of ground pepper Thoroughly whisk together until all ingredients are fully incorporated (about 1 minute). 1.2. Add: ¼ cup of yellow mustard ¼ cup of Dijon mustard 2 TBSP of whole grain mustard 1 large Egg (1 of two eggs) Thoroughly whisk together until fully incorporated (about 1 minute). Note: Now you have created a mixture which will be used for marinating and later will be a base for the sauce. 2. Fish preparation: 2.1. Make sure that the fish fillets are properly rinsed under cold water. 2.2. Place the fish fillets into the marinade and gently cover with the remaining marinade (using a spatula). 2.3. Cover the bowl with the plastic wrap and let rest in the refrigerator for at least 30 minutes (ideally overnight). 3. Pan sear with finishing in the oven: 3.1. Set oven to 350°F. 3.2. Preheat fry pan on high heat with 2 TBSP of frying oil. 3.3. Place fish fillets with residue of marinade in. 3.4. Briefly sear to reach a nice sear (about 1 – 2 minutes on each side). 3.5. Finish in a preheated oven until the fish is fully cooked (about 5 minutes). * 4. Sauce preparation: 4.1. While the fish is finishing in the oven, prepare the sauce in water bath using a medium mixing bowl with the marinade as the top of the water bath. 4.2. Prepare a water bath by placing about 1 ½” of water into a medium pot. 4.3. Bring the water to a boil on high heat (without the mixing bowl on top). 4.4. Place the mixing bowl with the marinade (from the fish) on the top of the pot. 4.5. Add: 1 cup of heavy cream 1 large Egg And vigorously whisk until the mixture thickens and reaches at least 165°F while water is boiling (check with the food thermometer). 4.6. When done place mixing bowl with a sauce aside for later steps. 5. Plating: 5.1. Place the fillets on plates and partially cover each with the sauce. 5.2. Sprinkle with salt and pepper. 5.3. Serve with the side of your choice. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for fish of 145°F. Kitchen Guide Fish USDA minimum safe internal temperature is 145°F Popular serving temperatures: 110 – 125°F – Rare 125 – 140°F – Medium Rare 145 – 155°F – Medium 110 – 125°F – Rare 125 – 140°F – Medium Rare 145 – 155°F – Medium About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. 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