Pepper-Seared Salmon and 3 Mustard Sauce
- Thursday, January 01, 2004
- 1 medium red onion cut into slices1/2 pound fresh haricots or green beans, blanched and patted dry.
3 Tablespoons olive oil
2 cups fish stock
1 cup dry white wine
1/2 teaspoon dry thyme
1/4 cup dijon mustard
2 Tablespoons stone ground mustard
6 boneless salmon fillets, center cut
2 Tablespoons kosher salt to taste
4 Tablespoons mixed peppercorns, coarsley cracked
2 Tablespoons vegetable oil
2 Tablespoons balsamic vinegar
2 Tablespoons unsalted butter
2 Tablespoons toasted mustard seeds
2 tablespoons Italian parsley, coarsely chopped
- Saute shallots in a medium saucepan with 1 teaspoon of olive oil for about 3 minutes. Stir in stock, wine and thyme, bring to a boil. Lower heat and simmer until liquid is reduced to about 1 cup. Whisk dijon and stone ground mustard a bit at a time until blended. Set aside.
Season salmon fillets with kosher salt, and press cracked peppercorns into teh top side,to taste. Heat the vegetable oil in a large non-stick saute pan over high heat almost to smoking. Sear each salmon fillet, face down, for about 1-2 minutes. Do not overcook. Transfer teh seared fillets to a parchment lined baking pan, face up. Using a paper towel wipe saute pan clean.
Bake salmon in oven set at 450 degrees for 9-11 minutes to preferred degree of doneness. Bring mustard sauce reduction mixture to a boil. Lower heat and whisk in butter and mustard seeds until blended. Adjust taste with salt and pepper. Stir in chopped parsley. Add remaining olive oil to saute pan over medium heat. When hot, add onions and saute for about 2 minutes only. Add green beans, balsamic vinegar and salt and pepper to taste. Toss to combine and cook for 1 minute or until heated through. Keep warm.
Place equal amounts of red-onion/bean mixture on warm dinner plates. Place fillet on top. Spoon mustard sauce over fish and drizzle around the plate. Garnish with parsley and serve immediately.
- Nutrition Facts:
- "Tie One On" dinner