Salmon with Herbed Mustard Sauce
A natural affinity exists between salmon and mustard. In this sauce, fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the salmon. The recipe calls for broiling the fish. If, like Weil, you prefer to grill when possible, heat a grill to medium, season the salmon as in step 2, place it skin-side down on the grill, and cook, covered, for 8 to 9 minutes.
Body+Soul, October 2006
- Prep Time 10 minutes
- Total Time 20 minutes
- Yield Serves 4
- 4 salmon fillets (about 6 ounces each)
- 4 tablespoons fresh lemon juice
- Coarse salt and ground pepper
- 1/2 cup Dijon mustard
- 1 teaspoon extra-virgin olive oil
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh basil
- Heat broiler with rack 4 inches from the heat.
- Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin.
- Meanwhile, in a medium bowl, stir together the mustard, remaining 2 tablespoons lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.
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