Salmon with Grainy Mustard-and-Herb Sauce

2 Reviews
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4 servings (serving size: 1 fillet, about 3 tablespoons sauce, and 1/2 cup rice)
By Patsy Jamieson
April 2001
RECIPE BY Cooking Light

Omega-3-rich salmon fillets are moist and succulent when poached in the oven with a little wine and shallots. Serve with sautéed spinach or broccoli.

Ingredients

  • Salmon:
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • Cooking spray
  • 2 tablespoons dry white wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped shallots
  • Sauce:
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • Remaining ingredient:
  • 2 cups hot cooked long-grain and wild rice

Nutritional Information

  • Calories 420
  • Caloriesfromfat 35%
  • Fat 16.2g
  • Satfat 2.9g
  • Monofat 7.4g
  • Polyfat 4.1g
  • Protein 38.7g
  • Carbohydrate 28.4g
  • Fiber 1.1g
  • Cholesterol 111mg
  • Iron 2mg
  • Sodium 982mg
  • Calcium 42mg

How to Make It

Step 1

Preheat oven to 425°.

Step 2

To prepare fish, arrange fillets, skin sides down, in a 9-inch pie plate coated with cooking spray. Sprinkle with wine, salt, and 1/4 teaspoon pepper; top with shallots. Cover with foil; bake at 425° for 30 minutes or until fish flakes easily when tested with a fork.

Step 3

To prepare sauce, combine mayonnaise and broth in a small skillet, stirring well with a whisk. Cook over medium-low heat until thoroughly heated (about 2 minutes). Remove from heat, and stir in chives, parsley, mustard, juice, and 1/4 teaspoon pepper. Serve fish and sauce over rice.

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Ratings & Reviews

Luscious Yet Simple

dianebley
March 31, 2015
Hard to believe that such an easy dish makes such an outstanding, flavorful meal, Preparing the salmon for the oven is oh so simple, and you can get the sides and the accompanying sauce ready while the salmon bakes so that dinner is on the table in about 30 minutes. The lemony mayonnaise-based sauce is absolutely delicious and if you serve this with asparagus or broccoli you've got the perfect sauce for your veggies as well. The richness of this dish makes you feel like you're eating a company-worthy dinner. It's worth every bit of 5 stars. 

SmallBites's Review

SmallBites
May 24, 2009
Wow, I can't believe that there are no reviews for this dish - it has been one of my family's favorites for years. My husband catches salmon, and I make this recipe for everyday AND company, serve it with rice and steamed broccoli. The cooking time is perfect for a nice thick piece of filet it is always moist. MAKE THIS, you won't be sorry!