Salmon with Creamy Mustard Sauce
Ingredients
For the Mustard Cream Sauce
- 1 tablespoon butter
- 1/4 cup finely chopped onions or shallots
- 1/2 cup white wine
- 1 tablespoon Canadian style whiskey
- 2 teaspoons dijon style mustard
- 2 tablespoons whole grain style mustard
- 1 teaspoon dried thyme
- 1/2 cup chicken or vegetable broth plus more if needed
- 1 cup cream
- salt and pepper to taste
For the Salmon
- About a pound of salmon cut into portions
- salt and pepper to taste
- maple syrup for basting
Instructions
Make the sauce first, it will keep while the salmon is cooking
- In a medium saucepan, saute the onions in the butter until tender.
- Stir in the white wine, splash of whiskey and the mustards. Cook for 5 minutes or so.
- Stir in the broth and thyme.
- Reduce the heat and allow the liquid to reduce about half.
- Stir in the cream and season with salt and pepper.
- Continue to simmer over low heat until the desired consistency is reached. Add more broth, cream or mustard as needed. Season to taste with salt and pepper.
Prepare the Salmon
- Sprinkle the portions with salt and pepper and generously baste with maple syrup.
- Cook the salmon using any method desired. I baked mine for about 10 minutes at 350°F, then basted a second time before returning to the oven until finished. The fish will flake easily away from the skin.