My husband challenged me to create a Mustard-Dill Sauce for Salmon. This was a fun one to create. I tried it a couple of times using recipes I found online, but was not too satisfied with the mediocre-ness of the sauce. I wanted to create something that did not contain so much dairy (many of them have sour cream, yogurt and even mayonnaise, yuck!), and was cooked and served hot, with a little more complexity. So here is my recipe….it does contain butter and milk, but not much milk so I think if needed you could omit the milk, or use unflavored coconut milk and use margarine.
Preheat broiler on High
Spray broiler pan with Cooking spray
Place Salmon Fillets on broiler pan
Sprinkle with your favorite herbal spice blend or with the following
4 cloves Garlic chopped in chopper
1/4 Red Onion chopped in chopper
1 1/2 TBSP Butter
1 1/2 TBSP Olive Oil
2 TSP Lemon Juice
2 TBSP Dill Weed
1 TSP dried Basil
1 TBSP prepared Mustard
1 Cup Chicken Broth
1/4 Cup Organic Milk
1 TBSP Cornstarch
Asparagus, cleaned and trimmed.
Saute onion and garlic in butter and olive oil over medium-high heat until caramelized. Add lemon juice and allow to reduce for a few minutes. Add dill weed, salt, pepper, oregano, basil and mustard. Stir until fully combined. Add Chicken Broth and milk. Bring to boil. Mix cornstarch with water in a measuring cup and add to boiling sauce 1/2 half at a time. If 1/2 the cornstarch mixture thickens sauce to your liking, don’t add the rest.
Start steaming the asparagus at the same time you put the fish in the broiler. They only need about 10 minutes, so if you are cooking pasta, don’t broil the fish until you add the pasta to the water and only have about ten minutes left.
I also serve brown rice spiral pasta and/or a simple green salad. If you have kids, this helps to fill them up! Especially the hungry teenagers!
This sauce turned out really good and was a hit with my husband AND my kids! If you notice, I am not exact in my instructions. If you are an experienced cook, you will have no problems adjusting the recipe and cooking instructions to suit you. If you are new to cooking… don’t worry so much. The beauty of home-made is that it is unique and special. My sauces and recipes rarely come out the same every time. I always change or vary my recipes. It keeps cooking fun and eating the food exciting. So be adventurous! Have fun and get cooking!
One last point I would like to make for those beginners out there…timing and presentation are everything. If you are having trouble getting the timing down, prep all the ingredients first before you turn on a single burner! Determine how long each item will take to cook and create a schedule for yourself. Pretty soon your experience will help you improve on the timing.
Also, everyone will think you are a gourmet chef if you take the extra few minutes to create a beautiful presentation. I am not saying you have to break out the china on a weeknight, but set the table, put the food on a serving platter, show your family by its presentation how the food should be eaten. Help them trust “the chef.” Eating food as the chef intended, often makes the food more enjoyable. When an inexperienced eater, like a child, alters the meal, it often does not taste good, making it more difficult for the child to enjoy it and therefore breeding a “picky eater.” I am not a professional, but I am just speaking from my own experience with my kids.
Last of all, enjoy and feel free to comment! I’d love to hear from you.