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Dijon-Herb Crusted Salmon

Dijon-Herb Crusted Salmon

This dish is a dinner showstopper that’s sure to impress—a delicately baked piece of salmon pairs an herbaceous green crust, roasted vegetables, and a creamy, yet punchy, mustard sauce. Use this recipe as a jumping-off point, and use whatever vegetables are in season or are your favorite. Prefer chicken or pork over fish? This Grey Poupon-inspired sauce is delicious alongside any protein of your choice to turn every meal into a feast.

 

Sauce Moutarde

 

Ingredients:

1 tbsp butter

1 ea shallot, finely minced

1 ea garlic clove, finely minced

1 sprig thyme

1/4 cup white wine

1 cup heavy cream

2 tbsp Grey Poupon Dijon mustard

salt & pepper

 

Method:

Gently sweat the shallots, garlic, and thyme with the butter over low heat in a small saucepot. Once the shallots are translucent, add the white wine, and cook until the wine has nearly evaporated. Add the heavy cream and let the mixture reduce slightly. Remove and discard the thyme, and then add the Grey Poupon mustard. Season the sauce as needed with salt and pepper. 

 

Roasted Vegetables

 

Ingredients:

3 ea peeled carrots, small and of mixed variety

2 ea spring onions

1 bunch flowering garlic chives

extra virgin olive oil

salt & pepper

 

Method:

Preheat your oven to 400 F. Dress all the vegetables with olive oil and season with salt and pepper. Place the carrots and spring onions on a parchment-lined sheet tray and roast for 15 minutes. Add the garlic chives to the tray and roast for an additional 10 minutes. 

 

Dijon-Herb Crusted Salmon

 

Ingredients:

2 tbsp parsley, finely chopped

1 tsp savory, finely chopped

1 tsp tarragon, finely chopped

1/2 tsp fresh lemon zest

1/4 cup bread crumbs

2 tbsp extra virgin olive oil

1 tbsp Grey Poupon Dijon mustard

1 ea salmon fillet, cleaned and skinned

salt & pepper

 

Method:

Preheat your oven to 400 F. Quickly blitz together the chopped herbs, lemon zest, bread crumbs, and olive oil in a food processor. Season the mixture with salt and pepper and reserve. Season the salmon on all sides with salt, and then brush the top with a thin layer of Grey Poupon mustard. Press the bread crumbs to the top and place the salmon fillet on a parchment-lined sheet tray. Bake the salmon for 9-10 minutes, and then gently transfer to a plate or bowl with your roasted vegetables and creamy Dijon sauce.

 

www.greypoupon.com

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