Recipe of Quick Spiced Salmon Meunière with Mustard Sauce
Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Easiest Way to Prepare Award-winning Spiced Salmon Meunière with Mustard Sauce. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Spiced Salmon Meunière with Mustard Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few components. You can cook Spiced Salmon Meunière with Mustard Sauce using 13 ingredients and 9 steps. Here is how you cook it.
I wanted to try salmon fillets with different seasonings.
My own curry powder mix doesn't have salt. If you use shop-bought one which contains salt, adjust the amount of salt you use.
By salting the salmon fillets, the fishy smell and excess moisture can be removed.
When you cook thick fillets, cook over a low heat gently, being careful not to burn it. Recipe by Ayatan
Ingredients and spices that need to be Get to make Spiced Salmon Meunière with Mustard Sauce:
- 2 fillets ◇ Fresh salmon
- 1 ― salt
- 1 tbsp ● White flour
- 1 tsp ● Curry powder
- 1 ( I used my own spice mix
- 20 grams ―Unsalted butter
- 100 ml ★ White wine (or sake for cooking)
- 1/2 tsp ★ Soy sauce
- 1/4 tsp ★ Lemon juice
- 1 tbsp ★ Whole grain mustard
- 1 ★ Salt
- 1 ★ Black pepper
- 1 to 2 tablespoons ― Chopped parsley
Instructions to make Spiced Salmon Meunière with Mustard Sauce
- Sprinkle salt on the salmon fillets evenly. Wrap with kitchen towels and leave to stand for 30 minutes to remove excess moisture.
- When you touch the fillets and feel some bones, it remove. You don't need to skin but if you do skin, careful not to damage the flesh.
- Combine the flour and the curry powder.
- Coat the salmon fillets thinly with the flour and curry powder mixture.
- Heat butter in a pan over a medium heat. Place the salmon fillets in the pan and fry until brown. Turn over and reduce the heat to cook through gently.
- Transfer the salmon onto a plate. Add the combined ★ ingredients and reduce the sauce to half over a medium heat. Stir occasionally.
- After the sauce is reduced, add the chopped parsley and bring to a boil. Turn off the heat.
- Pour the sauce over the salmon fillets to coat the surface. Serve.
- I used my own curry powder mix.
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