I love salmon.  I like to try it prepared in different ways.   My favorite method, however is plain — salt, pepper, and then placed in the oven. 

I saw this mustard sauce recipe and wanted to try it.   Salmon with herbs and mustard sauce?  Hmm..  How interesting. 

I finally prepared my salmon, using this recipe.  It was okay.   Just okay.  It wasn’t bad.  But it wasn’t wow.  I may try this recipe again, but if I don’t I’ll be okay.   

Paz

Salmon with Herb Mustard Sauce
adapted from Giada’s Family Dinners

as seen on lattes and leggings

serves 2 to 3

Ingredients
1 pound salmon
kosher salt and freshly ground black pepper
1 garlic clove, minced
1 tablespoon dijon mustard (such as Grey Poupon)
1 tablespoon country dijon mustard (such as Grey Poupon)
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
1 lemon, cut into wedges

Directions
Preheat the oven to 350 degree F. Line a baking sheet with parchment paper.

Place the salmon on the baking sheet. Sprinkle with salt and pepper. Bake for 10 minutes. While the salmon is baking, make the herb mustard sauce.

In a small bowl, add the garlic, both mustards, rosemary, thyme, white wine, and olive oil. Stir together until combined and smooth. Set aside.

Remove salmon from the oven, and spoon the mustard sauce over the salmon. Continue baking for another 5 to 7 minutes, until the salmon is cooked to medium. Serve with lemon wedges.

4 Responses to “Salmon with Herb Mustard Sauce”

1. 

   Rosa

   on February 9th, 2013 at 4:35 am

   Delicious! Those flavors pair wonderfully well with salmon.

   Cheers,

   Rosa

2. 

   Paz

   on February 9th, 2013 at 9:01 pm

   Thanks, Rosa. It really wasn’t bad at all. I will try it again for s different way to prepare my salmon.

   Paz

3. 

   Simona

   on February 11th, 2013 at 2:58 am

   My favorite method is also plain. Salmon has such an intense, distinctive flavor, that I feel other ingredients create noise. So, I understand your reaction.

4. 

   liisamarja

   on February 11th, 2013 at 4:39 am

   salmon with grainy mustard…yum! but then i noticed rosemary…smells wonderful but it has never tasted particularly appealing to me. i bet the recipe won’t be ruined if one takes rosemary out…

   but, in case you have missed marthas’ salmon with mustard-caper butter (http://www.marthastewart.com/314233/seared-salmon-with-mustard-caper-butter) (not a fan of dill, either, so i leave it out), oh-so-good! the butter blend is good on almost anything, well, it IS butter

   another super-easy salmon spread is teriyaki sauce with sesame seeds and ginger (store bought). if i have time (read if i planned ahead) i’ll marinate the salmon in that over-night. you can also take the salmon out 1h before cooking, place in a roasting pan skin side down, spread the sauce all over and let sit in room temp for the hour. then bake until cooked. i love the slightly caramelized effect of the teriyaki sauce. gosh, i just had breakfast and i’m hungry again!

   have a great week!

   ps. it’s snowing over here, AGAIN!