Salmon with Mustard Sauce
The sauce was light and flavorful. Better than any restaurant preparation I have had, and isnt that the whole idea!
The sauce was light and flavorful. Better than any restaurant preparation I have had, and isnt that the whole idea!
- Carbohydrate 10.2846365646057 g
- Cholesterol 218.71875 mg
- Fat 54.59821625 g
- Fiber 1.12776092481687 g
- Protein 83.3792309375927 g
- Saturated Fat 12.3074753125 g
- Serving Size 1 1 Serving (500g)
- Sodium 587.493234375244 mg
- Sugar 9.15687563978885 g
- Trans Fat 10.817670015625 g
- Calories 891 calories
Step-by-step
- Preheat oven to 400 degrees F. Place salmon steaks in a large, deep baking pan and cover with wine. Sprinkle with shallots. Bake for 12 to 15 minutes, basting often with wine.
- While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth. Serve over salmon.
Pulling salmon from the oven at precisely 400 degrees Fahrenheit prevents the protein albumin from coagulating into an unsightly white film on the surface of the fish. Monitoring the 12 to 15 minute baking window ensures the flesh remains opaque and flaky without drying out the delicate tissues. Basting the steaks frequently with dry white wine introduces moisture and gently infuses the protein with acidity before the topping is even applied.
Combining Dijon mustard with nonfat plain yogurt requires a steady hand and a small whisk to prevent the dairy solids from separating when they hit the acid from the lemon juice. Shallots provide an aromatic bite that contrasts sharply with the sweet notes of light honey, balancing the pungent heat characteristic of prepared mustard seeds. Fresh dill must be minced finely rather than roughly chopped so that the essential oils disperse evenly throughout the emulsified mixture.
Creamy mustard sauces have a long lineage in French bistro cooking, traditionally accompanying poached or baked fish to cut through rich natural oils. Substituting yogurt for heavy cream maintains the required tang and viscosity while significantly reducing the total fat content of the dish. This lighter approach keeps the focus squarely on the fresh herbs and the clean flavor profile of the seafood.
Leftover portions store safely in an airtight container in the refrigerator for up to two days, though gentle reheating is recommended to avoid altering the texture of the fish. Cold leftover salmon flakes exceptionally well into grain bowls or green salads, where the residual mustard dressing acts as an instant vinaigrette.
