This gave me the opportunity to use a couple of my Christmas presents. A jar of Trader Jaque's Black Current Mustard was in my stocking, and a friend gave me a bottle of Torani Bacon Syrup. Probably not surprisingly, I got quite a lot of food swag for Christmas.
The mustard sauce was simple, just the some black current mustard, some fresh dill, and a little honey. The potatoes were par-boiled, then sauteed in olive oil with a little garlic and sea salt. The salad was fresh baby spinach, thin sliced gala apple, and walnuts, with a vinaigrette of apple cider vinegar, sesame oil, bacon syrup, cinnamon, and salt.
I was happy with the meal. I thought it was well balanced.
Pan-seared Salmon with Black Current Mustard Sauce2 4 oz. Salmon fillets
2 tbsp. olive oil
2 tbsp. black current mustard
1 tbsp. minced fresh dill
2 tsp. honey
In a small bowl, mix together mustard, dill, and honey, set aside.
Heat olive oil in a non-stick pan over medium heat. Cook fillets flesh side down until lightly browned. Flip fillets, and cook until skin is crispy.
Plate fillets, spoon sauce over fish.
Bacon Syrup Vinaigrette1/4 cup apple cider vinegar
2 tbsp. sesame oil
2 tsp. bacon syrup
1/2 tsp. cinnamon
1/2 tsp. sea salt
Place all ingredients in a small bowl. Whisk vigorously, until well emulsified.