Thursday, December 27, 2012

Salmon with Black Current Mustard Sauce

After the rush of the holidays, it was nice to get the chance to just make a simple dinner. I made pan-seared salmon with a black current mustard sauce. To go with it, I made a spinach, apple, and walnut salad with a bacon syrup vinaigrette, and baby Yukon gold potatoes sauteed with garlic.

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 Sauce

2 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 Vinaigrette

1/4 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.

Happy Eating!

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