Baked Salmon with Mustard Cream
Ingredients
2 lbs wild salmon fillets | ||
1 and 1/4 cups creme fraiche or sour cream | ||
1 tbs whole grain mustard | ||
3 tbs olive oil | ||
2 and 1/2 lbs, ripe tomatoes, peeled, seeded and finely diced | ||
1 tsp dried thyme | ||
kosher and black pepper to taste | ||
3 tbs dry white whine | ||
3 tbs white wine vinegar | ||
1 and 1/2 tbs shallots, minced | ||
2/3 cup unsalted butter |
Directions:
- lay the salmon on cutting board, skin side down. Cut into 1/2 inch thick slices at a 30 degree angle.
- Discard the skin and place salmon in a well greased baking dish. Sprinkle lightly with salt and refrigerate.
- Combine 1 cup of creme fraiche or sour cream with the mustard and set aside.
- Heat olive oil in a skillet and saute the tomatoes over medium heat, stirring until thick and well reduced. About 6-7 minutes.
- Add thyme, salt and pepper and set aside.
- Combine the wine, wine vinegar and shallots in anon aluminum sauce pan.
- Boil over medium-high heat until most of theliquid is evaporated.
- Whisk in remaining 1/4 cup of creme fraiche and reduce by half over high heat.
- Gradually whisk in the butter.
- When sauce is thick and foamy, combine with reserved mixture. Season to taste and keep warm.
- Bake the sammon in a 500 degree preheated oven for about 4 minutes or until flesh begins to flake.
- Warm mustard cream in a sauce pan or micorwave.
- Before serving, spoon tomato butter sauce onto warm dinner plates.
- Place 2 slices of salmon on top of the sauce.
- Spoon the mustard cream sauce over the salmon and serve.
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