This Mustard Salmon is the second recipe that I made in the last week with mustard as its base. Mustard had such great flavor. Like a lot of people, though, I did not like mustard as a kid. Did you like mustard as a kid? My oldest son would only eat ketchup until he was about 20. Now we are Chicagoans and many would tell you we are sacrilegious for not eating mustard. I am not sure why I waited so long to appreciate mustard.
I should note that this recipe is an outgrowth of my attempt to make a mustard for the sausages I cooked on Labor Day. My mustard did not thicken up. So I decided it would work well as a sauce. Mustard is a very common ingredient used to compliment salmon. In this recipe, the salmon is poached in the mustard sauce. This cooking method makes for a super tender salmon. The salmon is seared on high heat and then the mustard sauce is added to the skillet. The whole dish is then moved to the oven to ensure even cooking of the salmon.
After the salmon is cooked, the salmon is removed from the skillet and the skillet is returned to the stove top. The mustard sauce is cooked down and thickened. Then, the fish is served on mashed potatoes and the mustard reduction is generously poured over the salmon and potatoes. This dish has great flavor and I think it has a very good presentation. I used the mashed potatoes because I had them from the day before. You could use polenta or maybe a celery puree or try cauliflower mash for a truly healthy dinner.
- 2 pounds salmon
- 2 tablespoons grape seed oil
- 3 tablespoons Old Bay Seasoning
- 1 tablespoon salt
- 1 tablespoon dill, divided
- 2 cups mustard sauce
- 1 cup coconut milk
- Heat your cast iron skillet on medium high heat and add oil.
- Meanwhile, season the salmon with the Old Bay and salt.
- Once the oil is hot, add the salmon and cook flesh side down for 2 minutes.
- Pour in the mustard sauce and coconut milk into the skillet and mix around.
- Move the skillet to a 325 degree oven.
- Cook for 10 minutes.
- Remove from oven and remove salmon from skillet.
- Turn the stove to high.
- Add in 2/3 of the dried oregano.
- Reduce the mustard sauce by about half.
- Serve the salmon on top of the mashed potatoes and cover with as much sauce as you like.
- Garnish with the rest of the dill.
Charring the flesh of the salmon.
Poaching the salmon with the mustard sauce.
Reducing the mustard sauce.
The final dish plated.