Our Salmon with Savoury Mustard Sauce includes those heart healthy omega-3s and gets its flavour from pepper, shallots, dill, whole grain or Dijon mustard, lemon juice and zest, as well as vinegar; so you can hold back on the salt if you need to, because there’s a lot of flavour already there! Serve with some whole grains and leafy greens and you’re off to a great heart healthy and balanced start. Steelhead trout lovers can substitute the salmon with trout.
In a bowl, whisk oil with shallots and dill. Season with salt and pepper. Pour 2/3 marinade onto rimmed baking sheet. Add fish, skin side up. Spread the remaining marinade over skin. Cover. Refrigerate for 2-4 hours.
In bowl, whisk sour cream with mustard, lemon zest, lemon juice, vinegar and oil. Season with salt and pepper. Refrigerate sauce until chilled, about 15 minutes.
Preheat broiler and position a rack 6 inches from the heat.
Scrape marinade off fish and transfer fish, skin down, to another large rimmed baking sheet. Season with salt and pepper.
Broil fish about 12 minutes, until an instant-read thermometer inserted in the thickest part of the fillet registers 125°F.
Let fish rest for 10 minutes. Transfer to a serving platter. Serve with mustard sauce.
Servings 6
- Amount Per Serving
- Calories 1170
- % Daily Value *
- Total Fat 81g125%
- Saturated Fat 13g65%
- Cholesterol 267mg89%
- Sodium 594mg25%
- Total Carbohydrate 7g3%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 96g192%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a bowl, whisk oil with shallots and dill. Season with salt and pepper. Pour 2/3 marinade onto rimmed baking sheet. Add fish, skin side up. Spread the remaining marinade over skin. Cover. Refrigerate for 2-4 hours.
In bowl, whisk sour cream with mustard, lemon zest, lemon juice, vinegar and oil. Season with salt and pepper. Refrigerate sauce until chilled, about 15 minutes.
Preheat broiler and position a rack 6 inches from the heat.
Scrape marinade off fish and transfer fish, skin down, to another large rimmed baking sheet. Season with salt and pepper.
Broil fish about 12 minutes, until an instant-read thermometer inserted in the thickest part of the fillet registers 125°F.
Let fish rest for 10 minutes. Transfer to a serving platter. Serve with mustard sauce.
