Title: Baked Salmon With Creole Mustard Sauce
Categories: Seafood, Main dish
Yield: 8 Servings
MMMMM---------------------------SAUCE--------------------------------
1 c Whipping cream
3/4 c Creole mustard or other
- coarse-grained mustard
4 ts Worcestershire sauce
1 tb Dijon mustard
3/4 ts Ground pepper
1/2 ts Dried basil
1/4 ts Ground white pepper
1/4 ts Cayenne pepper
MMMMM----------------------------FISH---------------------------------
2 Center-cut salmon fillets
- (1/2 lb ea)
1/4 c Unsalted butter; melted
3 tb Golden brown sugar
3 tb Soy sauce
2 tb Fresh lemon juice
2 tb Dry white wine
1 c Sour cream
Sauce:
Combine all ingredients in heavy medium saucepan. Simmer until very
thick, stirring frequently, about 5 minutes. Can be prepared 1 day
ahead. Cover and refrigerate.
Fish:
Line large baking pan with foil. Arrange fish skin side down in
single layer on foil. Mix butter, brown sugar, soy sauce, fresh
lemon juice, and dry white wine in bowl. Pour over fish. Cover
fish and refrigerate at least 1 hour and up to 6 hours. Preheat oven
to 400°F. Uncover fish and bake until just cooked through, basting
occasionally with pan drippings, about 18 minutes. Meanwhile,
rewarm sauce over low heat, stirring constantly. Add 1 cup sour
cream and whisk just until heated through; do not boil. Season
sauce to taste with salt. Arrange salmon on platter. Serve, passing
sauce separately.
