ALMOND BAKED SALMON WITH DOUBLE MUSTARD SAUCE

By jarren

Ingredients

• SALMON:
• 1/2 cup (125 mL) mayonnaise
• 1/4 cup (50 mL) Dijon mustard
• 1 tbsp (15 mL) packed golden brown sugar
• 1/2 tsp (2 mL) dill weed
• 1 cup (250 mL) soft fresh bread crumbs
• 1/4 cup (50 mL) chopped fresh parsley
• 1/4 cup (50 mL) coarsely chopped sliced almonds
• 2 tbsp (25 mL) butter, melted
• 1/4 tsp (1 mL) freshly ground pepper
• 3 1/2 lb (1.75 kg) salmon fillet
• Double Mustard Sauce:
• 1/2 cup (125 mL) dry white wine
• 1/4 cup (50 mL) finely chopped green onion
• 1 tbsp (15 mL) mustard seeds
• 1 cup (250 mL) whipping cream
• 2 tbsp (15 mL) Dijon mustard
• 1/2 tsp (2 mL) tarragon, crumbled
• 1/4 tsp (1 mL) salt

Details

Servings 8

Preparation

Step 1

Salmon:

Line a large rimmed baking sheet with parchment paper. Combine mayonnaise, mustard, brown sugar and dill weed. In a separate bowl, combine bread crumbs, parsley, almonds, melted butter and pepper. Place salmon, skin side down, in
prepared pan. Spread mayonnaise mixture evenly over top of salmon. Pat bread crumb mixture on top. Bake at 425°F (220°C) for 40 - 45 minutes or until fish flakes easily with a fork. Using parchment paper as an aid, carefully slide salmon onto a serving platter. Serve with Double Mustard Sauce.

Double Mustard Sauce:

Combine wine, green onion and mustard seeds in a medium saucepan. Bring to a boil over medium heat. Boil, uncovered, stirring occasionally, until mixture is reduced by half, about 5 minutes. Stir in cream, mustard, tarragon and salt. Bring to a boil. Boil, stirring frequently, until thickened, about 5-7 minutes. Serve warm. Makes about 1 cup (250 mL).