Baked Salmon with Mustard Cream


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
  • 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.




30 min


4 min


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