Salmon with Mustard Sauce Recipe

an excellent side dish of

salmon

. I mean, they're easy to get today and they're delicious. You know, yes, you can buy them in portions, but it's easy to manage, especially if you have a family of more than four. You know a side dish like this will do. be easy, so what are we looking for? Look for a nice, firm

salmon

like this one and run your fingers through the middle. What you are looking for are the little bones and your fishmonger should have pulled them all out, so make sure that when you get a whole side of salmon, you get a nice, firm side of salmon that is not slippery or that is nice and dry, firm and that does not have thorns in the middle, then, to remove the skin well, what you need is a nice, long, almost a carving knife that is sharp and you cut it there and slowly you feel it, you see it and you look at it from time to time when, just in case, you probably won't be able to get through otherwise.

We're just in a stitching motion, just go down and press a little bit towards the board, but okay, here we go, you see, and this is the skin that you probably won't use, but we want to do this. in serving size so we want to make them uniform we're going to cut this part off so let's look at one two three four so let me cut it right here okay these are great pieces of salmon and they're great because you can make salmon tartare You can also make salmon burgers with it, so when you cut the salmon like this, save it, this is great, cut it up a little bit of tartar as a reserve, nice and fresh, just cut it very thin with the knife you put a little bit. of onion there you can put a little oil you can put a little sour cream you can put a little lemon whatever your flavors tell you and with this we are going to make the portions one two three and here I have a little bit left over a little bit, so here's the salmon, all good and ready, sometimes the scales come off so make sure you clean them off, but they're perfectly fine and you know the salmon doesn't take that long to cook, we just brown it. we remove it slightly and a little oil we set it aside then we will make the

sauce

and then we will return it to the

sauce

when we are ready to serve it and cook the last minutes the salmon is very fragile it falls apart, but if you have a nice piece like this it is fine and If you handle it gently with a spatula, you will be fine.

If you intend to grill the salmon and you can do it, you can grill this portion and prepare your sauce. separately and then I would put it on top, so I would leave the skin on because the skin holds it together when you grill it, so you can handle it properly on the grill and you can always remove the skin after serving it, so if you want to grill the salmon for make the sauce separately, leave this type of meat out, but if you want to sauté it like this in the pan, remove the skin, place the salmon belly side, not skin side, belly side down this way. you get the nice color and then you can flip it on the other side so one way to see the salmon while it's cooking is if you look at the side right here and you can see the opaque part and you can see while it's cooking help yourself with another one either a spoon or another spatula because when you turn it over it comes out like the oil can splash out and you can hurt yourself so you don't want that to happen, okay, we'll do it. give it a few more minutes then we'll take out the salmon and start with the sauce, as you can see inside it's still quite raw and we'll finish cooking it in the sauce, the sauce will start, but you know this.

The oil with salmon has a very salmon kind of intensity to it, so I usually like to remove it, just wipe the pan with a paper towel and continue here, we'll put in a little bit of butter, lemon juice, a good white wine, just a splash of the oil and

mustard

I will try the sauce just to see how it is mmm quite rich, it needs a little salt I will lower it a little and slide the salmon right there without manipulating it much mmm Okay, this is cooking over low heat and the sauce might be pretty good like that, but if you put a touch of cream in it, that really makes it like velvet, so just a little bit on the side while it's bubbling, shake it in there and you're done. let it simmer now you can still see it needs to cook and this is a good time to turn it off if your guests aren't here if you're not ready because it has another three minutes of cooking left.

I'll clean this all up. up, we'll get the potatoes and I think we'll be ready for dinner, it's delicious, it smells good, it's nice and crispy on top and let's check the salmon, yeah, the salmon is almost done, velvety sauce, okay, so think about this , you know you can serve the salmon separately with the sauce and the potato separately family style, but I think it will look so beautiful once we play it and so delicious, so let's get into it here. Okay, this looks fantastic. look for a piece of salmon mm-hmm like that, located right on top of those potatoes, let's get some sauce and the sauce, slide the sauce like it's crawling under the potatoes you don't want, do you want the potatoes to be crispy?

They remain, but the sauce will slowly slide underneath ah, just a little, yes, yes, just a little parsley mm-hmm, so where do I start? First I want to try the potatoes and tomatoes mmm, hell, it's your turn, Tilly kids. the details of the oregano the cheese the tomatoes now let's try the salmon let's see that it is perfectly cooked mmm what you have here is the complexity of the salmon the softness of the potatoes and then you have high notes of acidity in the

mustard

in the tomatoes it is just perfect