Salmon with Mustard Sauce
Total time: 25 minutes
The creamy yogurt takes a bit of the heat and bite out of the hot mustard, giving subtle flavors to the sauce. We prefer salmon filets. They may not make as nice of a presentation as steaks but they cook more evenly and are boneless.
- 2 salmon fillets, 12oz (360gr) total weight
- 2 shallots
- 2 tsp olive oil
- 1/2 cup (4oz, 120ml) white wine
- 1 tbs mustard seeds
- 2 tbs Dijon-style mustard
- 1/3 cup (3oz, 90gr) Greek yogurt
- 1 tsp dried tarragon
- Finely chop shallots.
- Heat oil in a small saucepan over medium heat. Add shallots and sauté for 5 minutes.
- Add wine and mustard seeds and boil, uncovered for about 3 minutes. Mix should be reduced by about half.
- Add mustard and tarragon and bring to boil.
- Remove from heat.
- Remove 2 tbs for basting the salmon.
- Stir yogurt into the remaining sauce. Cover and keep warm.
- Put salmon on foil-lined baking sheet. Spread reserved mustard/wine sauce on top.
- Bake at 400 F for 10 - 15 minutes, until top is light brown and fish flakes easily. It's okay if slightly translucent in the center.
- Serve with Mustard Sauce on the side.