Best 20 Cold Salmon With Caviar And Mustard Seed Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Cold salmon with caviar and mustard seed sauce is a delectable and elegant dish perfect for any special occasion. This dish combines the delicate flavor of salmon with the salty richness of caviar and the tangy bite of mustard seed sauce. It is a relatively simple dish to prepare, yet it is sure to impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON WITH MUSTARD SAUCE.



Salmon With Mustard Sauce. image

Make and share this Salmon With Mustard Sauce. recipe from Food.com.

Provided by Parsley

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 (6 ounce) salmon steaks
1/4 teaspoon pepper
1 cup dry white wine
2 shallots, minced
3 tablespoons minced fresh dill
1/4 cup nonfat plain yogurt (or sour cream)
1/4 cup Dijon mustard
2 tablespoons honey
1/8 cup lemon juice

Steps:

  • Preheat oven to 400.
  • Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
  • Bake for 12 to 15 minutes, basting often with wine.
  • While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
  • After salmon is done, serve with creamy mustard sauce over top.

Nutrition Facts : Calories 462.2, Fat 23.5, SaturatedFat 5.2, Cholesterol 93.8, Sodium 293.6, Carbohydrate 14.5, Fiber 0.6, Sugar 10.7, Protein 36.6

COLD SALMON WITH MUSTARD SAUCE RECIPE



Cold Salmon With Mustard Sauce Recipe image

Posted for the ZWT III flight to Scandinavia. This is a great alternative to the usual poached salmon.

Provided by Mulligan

Categories     Easy

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 12

2 salmon fillets, unskinned
1 bunch fresh dill
1/2 tablespoon peppercorn
1 1/2 tablespoons salt
1 tablespoon sugar
1 teaspoon mustard
1/2 teaspoon sugar
salt
pepper
1 tablespoon white wine vinegar
4 tablespoons vegetable oil
1 lemon, untreated

Steps:

  • Put fish into a shallow bowl, skin down, pull out remaining bones with a pair of tweezers.
  • Wash about 2/3 of the dill, then chop it finely (stalks and all). Coarsely grind peppercorns (pestle & mortar). Mix pepper, salt, sugar and sprinkle over the fish, then cover with dill.
  • Now the fish has to be weighed down with something heavy so it'll absorb the seasoning properly. You could first cover the fish with cling film, put a cutting board and a few heavy stones on top, for example. Put into the fridge and leave to marinade for at least 24 h. Check every now and then for liquid at the bottom of the bowl (spoon over the fish).
  • After 24 h, the fish is ready to be cut up into very thin slices: lift out of bowl, hold knife at a 45° angle (roughly) and cut the meat off the skin.
  • Prepare the mustard sauce: pour the marinade/juice that has accumulated in the bowl through a sieve, then add mustard, 1/2 teaspoon sugar, some salt & pepper and the white wine vinegar. Slowly pour in the oil while stirring the sauce. Now chop the rest of the dill (without the stalks) and add it to the mixture.
  • Serve with lemon wedges and white bread.

Nutrition Facts : Calories 357, Fat 19.6, SaturatedFat 2.8, Cholesterol 82.7, Sodium 2743, Carbohydrate 14.8, Fiber 4.6, Sugar 3.8, Protein 33.5

COLD POACHED SALMON WITH MUSTARD-LIME SAUCE



Cold Poached Salmon with Mustard-Lime Sauce image

Categories     Fish     Mustard     Brunch     Poach     Lunch     Lime     Salmon     Summer     Chill     Sour Cream     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 10

6 cups water
2 1/2 cups dry white wine
6 7-to-8-ounce center-cut salmon fillets, skinned
Ground white pepper
1 cup sour cream
6 tablespoons Dijon mustard
4 teaspoons fresh lime juice
4 teaspoons honey
1 teaspoon grated lime peel
Finely sliced fresh basil

Steps:

  • Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving.
  • Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. Can be made 1 day ahead. Keep chilled.)
  • Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.

POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE



Poached Lobster with Caviar Mousse and Dijon Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons Dijon mustard
2 cups lightly whipped cream
1 shallot, chopped
Salt and pepper
1 cup caviar
4 tablespoons creme fraiche
4 tablespoons Dijon mustard
Salt and pepper
2 lobster tails, poached
4 lobster claws, poached
4 ounces algae
4 thin slices toasted white bread
1 tablespoon black mustard seeds

Steps:

  • To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
  • To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
  • To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.

COLD SALMON WITH CAVIAR AND MUSTARD SEED SAUCE



Cold Salmon With Caviar and Mustard Seed Sauce image

Provided by Molly O'Neill

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 1/2-pound pieces of salmon fillet, skinned
1 teaspoon olive oil
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/4 cup mayonnaise
1 tablespoon coarse Dijon mustard
1/4 teaspoon fresh lemon juice
1 teaspoon water
4 teaspoons sevruga caviar
1 Kirby cucumber, thinly sliced
4 teaspoons chopped fresh chives

Steps:

  • Slice each piece of salmon in half horizontally, making 4 thin paillards. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the salmon to the skillet in batches, and cook so that it is seared on both sides but rare in the center, about 15 seconds a side. Season with salt and pepper, and refrigerate until cold.
  • Meanwhile, stir together the mayonnaise, mustard, lemon juice, water and salt and pepper to taste. To serve, coat 4 plates with the mustard sauce. Place 1 piece of salmon on each plate and top with 1 teaspoon caviar. Fan a few of the cucumber slices on one side of the salmon, and sprinkle the chives over the cucumbers and around the edge of the plate.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 33 grams, Carbohydrate 4 grams, Fat 51 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 1 gram, TransFat 0 grams

SEARED SALMON WITH MUSTARD-CAPER BUTTER



Seared Salmon with Mustard-Caper Butter image

Butter flavored with mustard and capers adds to salmon's lusciousness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 9

6 tablespoons unsalted butter, softened
2 tablespoons drained capers, coarsely chopped
4 1/2 teaspoons coarsely chopped fresh dill, plus sprigs for garnish
2 teaspoons grainy mustard
Grated zest of 1/2 lemon, plus 4 thin lemon slices for garnish
Freshly ground pepper
4 salmon fillets (6 to 7 ounces each), skinned
Coarse salt
1 tablespoon vegetable oil

Steps:

  • Stir together butter, capers, dill, mustard, lemon zest, and 1/4 teaspoon pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.
  • Season salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, allowing 1 inch of space between fillets (cook in batches if needed). Cook, flipping once, until golden brown and just cooked through, 3 1/2 to 5 minutes per side. Serve topped with mustard-caper butter and garnished with dill and lemon slices.

CHILLED SALMON WITH CUCUMBER-DILL SAUCE



Chilled Salmon with Cucumber-Dill Sauce image

A friend from Boston shared this traditional New England dish. It's a refreshing hot-weather meal and a nice change of pace from heavy, cookout food. -Sheri Sidwell, Alton, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1-1/2 cups water
1 cup white wine or chicken broth
4 green onions, sliced
10 whole peppercorns
4 salmon fillets (5 ounces each)
DILL SAUCE:
1/2 cup reduced-fat sour cream
1/4 cup chopped peeled cucumber
4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
2 teaspoons prepared horseradish
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork., With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 316 calories, Fat 18g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 186mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

SWEDISH MUSTARD SAUCE FOR COLD POACHED SALMON



Swedish Mustard Sauce for Cold Poached Salmon image

Make and share this Swedish Mustard Sauce for Cold Poached Salmon recipe from Food.com.

Provided by luvcookn

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 6

2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon distilled white vinegar
6 tablespoons olive oil
6 tablespoons sour cream
2 tablespoons finely chopped fresh dill (to taste)

Steps:

  • Mix the mustard, sugar, and vinegar in a bowl.
  • Beat in the oil a little at a time until well blended.
  • The sauce will thicken rapidly and must be stirred vigorously.
  • Finally, add the sour cream and plenty of finely chopped dill.
  • Serve on the side with cold salmon.

Nutrition Facts : Calories 941.8, Fat 97, SaturatedFat 20.6, Cholesterol 31.7, Sodium 376.8, Carbohydrate 18.1, Fiber 1, Sugar 13.6, Protein 3.5

COLD MUSTARD SAUCE



Cold Mustard Sauce image

Found this in a little booklet with Swedish recipes. This sauce is usually served with smoked salmon, marinated salmon or with other fish. I have sometimes also used it as a dip with fresh vegetables.

Provided by Chef Dudo

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons mustard (mild)
1 tablespoon sugar
1 tablespoon white vinegar
1/3 cup oil (olive or corn)
1/2-1 cup fresh dill, finely chopped
salt
pepper

Steps:

  • Place mustard in a bowl.
  • Add sugar, vinegar and a pinch of salt and pepper.
  • Stirring with a wooden spoon, add oil, drop by drop as when making mayonnaise.
  • Keep stirring until it all comes together.
  • Lastly, mix in the chopped dill.

COLD POACHED SALMON WITH DILL MUSTARD SAUCE



Cold Poached Salmon With Dill Mustard Sauce image

The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.

Provided by Nigella Lawson

Categories     seafood, main course

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 15

1 small bunch fresh dill
1 whole salmon (wild, if possible), about 6 pounds, cleaned and scaled (or substitute a center-cut section of a larger salmon)
1 tablespoon salt
2 tablespoons sugar
2 teaspoons yellow mustard seeds
1 teaspoon black peppercorns
1 onion, peeled and quartered
3 tablespoons Dijon mustard
2 tablespoons light brown sugar
1 cup sour cream
3 tablespoons white wine vinegar
3 tablespoons chopped dill
1/2 teaspoon salt, or as needed
1 generous bunch dill
2 lemons, cut into wedges

Steps:

  • To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
  • To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
  • To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
  • Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.

MUSTARD-GLAZED SALMON



Mustard-Glazed Salmon image

This dish is casual enough for a family dinner and elegant enough to serve to company.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 6

3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and pepper
4 pieces salmon fillet (6 ounces each), with skin
Chopped fresh dill (optional)

Steps:

  • Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
  • Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.

CREAMY VODKA FETTUCCINE WITH TOMATO, SMOKED SALMON, AND CAVIAR



Creamy Vodka Fettuccine with Tomato, Smoked Salmon, and Caviar image

This is a fettucine pasta recipe my friend sent me, which I've tweaked slightly. I haven't seen this on Allrecipes and since it always gets such raving reviews, I thought I'd share.

Provided by MKZ

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 30m

Yield 6

Number Of Ingredients 12

¼ cup butter
1 tablespoon finely chopped onion
1 tablespoon fresh minced garlic
¼ pound smoked salmon, cut into thin strips
1 large tomato, diced
salt and freshly ground black pepper to taste
3 tablespoons vodka
2 cups heavy whipping cream
1 ½ pounds dry fettuccine pasta
2 tablespoons black caviar
⅔ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper.
  • Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat.
  • Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.

Nutrition Facts : Calories 845.3 calories, Carbohydrate 86.9 g, Cholesterol 172.6 mg, Fat 44 g, Fiber 4.3 g, Protein 25.3 g, SaturatedFat 25.6 g, Sodium 456.8 mg, Sugar 4.8 g

SALMON WITH MUSTARD MAPLE SAUCE



Salmon with Mustard Maple Sauce image

Categories     Fish     Mustard     Sauté     Salmon     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

4 (6- to 7-oz) pieces center-cut salmon fillet (1 1/4 inches thick), skinned
1 tablespoon vegetable oil
3 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 garlic cloves, finely chopped
2 teaspoons mustard seeds
1/4 cup chopped scallion greens

Steps:

  • Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon in 2 batches, starting with skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.
  • Remove skillet from heat and cool 1 minute. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.

GRILLED SALMON WITH TARTAR SAUCE



Grilled Salmon with Tartar Sauce image

Alice McGeoghegan from Devevan, California writes, "The original recipe for this dish is used every year at a Fourth of July barbecue in Fort Bragg, California. My husband, Bob, added some extra ingredients to come up with the best grilled salmon we've ever tasted."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 19

1/2 cup butter, melted
1 cup lemon juice
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 cup reduced-sodium soy sauce
1/4 cup Worcestershire sauce
4 garlic cloves, minced
2 to 3 teaspoons curry powder
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
4 salmon fillets (5 ounces each)
TARTAR SAUCE:
1/2 cup mayonnaise
1 tablespoon finely chopped green onion
1 tablespoon lemon juice
1/2 teaspoon dill weed
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce.

Nutrition Facts : Calories 426 calories, Fat 31g fat (8g saturated fat), Cholesterol 109mg cholesterol, Sodium 641mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.

COLD ROASTED MOROCCAN SPICED SALMON



Cold Roasted Moroccan Spiced Salmon image

This easy dry rub blasts the fish with unique Middle Eastern flair and is perfect paired with other cold sides and salads. Roast it in the morning to enjoy cold with your guests that evening. Any variety of salmon, or even trout, works; cooking time remains the same as long as the cut is about one-inch thick. It may seem like a lot of seasonings to use on one cut of meat, but cold meat can lose flavor, so the idea is to blast it with flavors from the beginning. If cold fish isn't your thing, refrigerate it and bring it to room temperature to serve.

Provided by Menealeous' Daughter

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h12m

Yield 6

Number Of Ingredients 11

¾ teaspoon ground cinnamon
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

Steps:

  • In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
  • Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 2.2 g, Cholesterol 83.9 mg, Fat 9.8 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 1.5 g, Sodium 260.6 mg, Sugar 1.5 g

SALMON WITH MAPLE AND MUSTARD SEED SAUCE



Salmon With Maple and Mustard Seed Sauce image

A French-Canadian entree recipe for salmon fillet seared over a high heat and served with a maple mustard seed sauce. I found this recipe on a French-Canadian food website, and have adapted it for posting for the 2005 Zaar World Tour. No serving sizes or preparation or cooking times were provided, so I have provided guesstimates. If you are reviewing this recipe, it would be helpful if you comment on these if you find the times to be different from my guesstimates. Thank you! This recipe was recommended on the website as being a particularly suitable dish to serve during Fall and Spring.

Provided by bluemoon downunder

Categories     Canadian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

28 ounces center-cut salmon fillets
1 tablespoon vegetable oil
salt, to taste
fresh ground black pepper, to taste
3 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons maple syrup
4 garlic cloves, finely chopped
2 teaspoons mustard seeds
1/4 teaspoon dill
1/4 cup chopped scallion

Steps:

  • Heat the oil in a non-stick pan until it is very hot.
  • Pat the fish dry, remove the skin and season both sides with salt and pepper, to taste.
  • Put the fish, skin (now skinless) side down and cook for about 4 minutes. Turn over and sear on the other side, for another 3-4 minutes.
  • While the salmon is cooking, mix the water, mustard, maple syrup, garlic, mustard seeds, dill and scallions together.
  • Remove the salmon and place on a covered plate and cover loosely with foil to keep it warm.
  • Remove the pan from the heat for about one minute. Return to the heat and pour in the mustard/maple mixture. Whisk the ingredients into the pan and allow the liquid to reduce slightly.
  • Pour the sauce over the fish and serve.

Nutrition Facts : Calories 567.2, Fat 27.4, SaturatedFat 3, Cholesterol 90.3, Sodium 4389.4, Carbohydrate 28.3, Fiber 12.7, Sugar 9.5, Protein 57.1

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE



Quick Poached Salmon with Dill Mustard Sauce image

This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.

Provided by Karena

Categories     Seafood     Fish     Salmon

Time 30m

Yield 4

Number Of Ingredients 9

½ cup plain yogurt
¼ cup Dijon mustard
1 tablespoon honey
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
½ cup water
¼ cup chopped shallots

Steps:

  • In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
  • In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g

MUSTARD CAVIAR



Mustard Caviar image

Provided by Bon Appétit Test Kitchen

Categories     Condiment/Spread     Low Fat     Vegetarian     Low Cal     Low Sodium     Vinegar     Healthy     Low Cholesterol     Vegan     Seed     Simmer     Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1/2 cup rice vinegar
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/4 cup apple cider vinegar
1/4 cup sugar
1/2 tablespoon kosher salt

Steps:

  • In a small saucepan, bring 1/2 cup rice vinegar, 1/4 cup brown mustard seeds, 1/4 cup yellow mustard seeds, 1/4 cup apple cider vinegar, 1/4 cup sugar, 1/2 tablespoon kosher salt, and 3/4 cup water to a boil over medium-high heat. Reduce heat to low and simmer, stirring often and adding water by tablespoonfuls if mixture is too dry, until mustard seeds are still firm and intact but pop like caviar when bitten into, 45-50 minutes. Remove saucepan from heat and let mustard mixture cool completely. Transfer to an airtight container and refrigerate. Keep chilled in the fridge for up to 2 weeks.

MUSTARD SEED-CRUSTED SALMON WITH MUSTARD CREAM SAUCE



Mustard Seed-Crusted Salmon with Mustard Cream Sauce image

Categories     Milk/Cream     Mustard     Sauté     Quick & Easy     Seafood     Salmon     White Wine

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup dry white wine
1/4 cup (packed) chopped shallots
3 tablespoons yellow mustard seeds
3/4 cup whipping cream
5 tablespoons whole grain Dijon mustard
1 tablespoon chopped fresh tarragon
4 6-ounce skinless salmon fillets
2 tablespoons butter

Steps:

  • Boil wine, shallots and 1 tablespoon mustard seeds in heavy small saucepan until mixture is reduced to 1/2 cup, about 2 minutes. Whisk in cream, 2 1/2 tablespoons Dijon mustard and tarragon. Boil until thickened to sauce consistency, abut 3 minutes. Season with salt and pepper. Remove from heat; cover.
  • Brush salmon on both sides with remaining 2 1/2 tablespoons Dijon mustard. Sprinkle remaining 2 tablespoons mustard seeds, salt and pepper onto both sides of salmon. Melt butter in large nonstick skillet over medium heat. Add salmon and cook just until opaque in center, about 4 minutes per side. Transfer to platter. Spoon mustard sauce over salmon.

SALMON WITH MUSTARD-CREAM SAUCE



Salmon with Mustard-Cream Sauce image

In this super quick preparation, salmon fillets are brushed with Dijon mustard and quickly grilled, then served with a creamy mustard sauce with herbs and garlic.

Provided by Philadelphia Cooking Creme

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 15m

Yield 6

Number Of Ingredients 4

1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme Cream Cheese Product
½ cup 25%-less-sodium chicken broth
3 tablespoons grainy Dijon mustard, divided
6 (4 ounce) salmon fillets, skin removed

Steps:

  • Heat greased barbecue to medium heat.
  • Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
  • Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.

Nutrition Facts : Calories 250 calories, Carbohydrate 5.8 g, Cholesterol 72 mg, Fat 12.3 g, Protein 27.3 g, SaturatedFat 5 g, Sodium 581.4 mg, Sugar 0.1 g

MIXED GREENS WITH SALMON AND MUSTARD SAUCE



Mixed Greens with Salmon and Mustard Sauce image

Categories     Salad     Fish     Leafy Green     Mustard     Dinner     Lunch     Salmon     Summer     Shower     Endive     Lettuce     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

3 cups water
2 cups dry white wine
2 to 4 sprigs tarragon, leaves reserved and coarsely chopped
2 bay leaves
1/2 teaspoon whole black peppercorns
1 carrot, peeled and sliced
4 five-ounce fresh salmon filets, all skin and bones removed
1/2 cup Dijon mustard
1/2 cup extra-virgin olive oil plus, more for greens
4 to 6 cups mixed greens such as endive, lamb's lettuce, and Bibb

Steps:

  • Combine the liquids in a large pot or skillet. Add 2 tarragon stems (leaves reserved), bay leaves, peppercorns, and carrot. Bring to a boil. Cook until flavorful, 15 to 20 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in refrigerator to chill for 1 to 2 hours, or until ready to serve.
  • Meanwhile, place the mustard in a small bowl. In a slow, steady stream whisk in the olive oil. Stir in the reserved chopped tarragon. Taste and adjust for seasoning.
  • When ready to serve, place greens in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine. Arrange greens on 4 plates. Top each with a piece of salmon. Spoon mustard sauce over fish to coat. Garnish with sprigs of tarragon. Serve, passing remaining mustard sauce separately.

SALMON WITH HERBED MUSTARD SAUCE



Salmon with Herbed Mustard Sauce image

A natural affinity exists between salmon and mustard. In this dinner recipe, a sauce of fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 328 g, Fat 16 g, Fiber 1 g, Protein 41 g

Tips:

  • For the best results, use fresh, high-quality salmon. If you can, buy it from a reputable fishmonger or seafood market.
  • When curing the salmon, make sure to use a good quality sea salt. Kosher salt or Maldon salt are both good options.
  • The curing time will vary depending on the thickness of your salmon. For a 1-inch thick fillet, cure it for about 24 hours. For a thicker fillet, cure it for up to 48 hours.
  • When making the mustard seed sauce, use a good quality Dijon mustard. This will give the sauce a nice sharp flavor.
  • If you don't have any caviar, you can use another type of fish roe, such as trout roe or whitefish roe.
  • Serve the salmon with your favorite accompaniments, such as blinis, crackers, or rye bread.

Conclusion:

Cold salmon with caviar and mustard seed sauce is a delicious and elegant appetizer that is perfect for any special occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy hosts. The combination of flavors and textures in this dish is sure to impress your guests.

Related Topics