Hello everyone,
Let’s talk salmon today. Who doesn’t like salmon? Juicy, meaty, fatty fish that actually makes you forget about meat if cooked tasty and properly. If not…It’s a crime to ruin such a fish without having around a game-changing recipe at your hand. I have a miracl one and I’m going to share it with you.
Think juicy, delicate salmon flesh covered with thick layer of mustard mixed with lemon juice, olive oil salt and pepper. That easy! Why this recipe is different from numerous amount of other salmon recipes out there? Because, the mustard creates a thick layer that makes fish steam through without any chance to become overcooked or dry out (to my mind it is the worst thing that can happen to salmon).This fish is so unforgettably flavorful when it stays juicy. To be honest comparing this recipe to other variety salmon recipes that I know this one is the winner when you want the juiciest salmon in the world!
Salmon under mustard sauce is a staple salmon recipe at our family which never gets old. It’s a shame that I don’t remember where this recipe came from, however, I am proud to share it with you because this recipe belongs to the category “top secret” and I do believe should be patented. We decided not to do it but simply share it with you guys as we want every family to enjoy salmon cooked at the Michelin star level just being around the warm family table.
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Salmon filet in mustard sauce
Ingredients
- 7 lb salmon filet
- 3 tbsp Dijon mustard
- 3 tbsp olive oil good quality
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 lemon juiced we might need up to 1 lemon (juiced)
Instructions
- Prepare your fish
- Prepare the ingredients for the sauce. Put oven to 425 F
- Combine Dijon mustard, salt, pepper, olive oil, and lemon juice and whisk until the sauce turns into sour cream like consistency. Taste a smudge of it and decide if the needs more lemon juice or salt according to your preferences.
- Place the fish on a greased tray and cover with sauce creating a thick layer of sauce blanket. Place the fish in the preheated 425 F oven. Bake for 20 min and check the fish for readiness by gently placing the fork underneath the thickest part of the fish and lifting it slowly. If the fish starts flaking its ready.
- Bon Appétit!
