Roasted Salmon with Mustard Cream Sauce
19
- Prep Time10 mins
- Total Time30 mins
- Makes4 to 6 servings
Produced by Aimee Nishitoba, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari.
A chef friend taught me this sauce, a three-ingredient marvel that’s fabulous on fish but also great on chicken and vegetables. Serve roasted salmon and sauce with a simple green salad and rice for a meal that’s worthy of a dinner party—or a Tuesday night.—Amy Rosen
Salmon
1 medium side skin-on salmon, about 700 g
1 tsp olive oil
1/2 tsp kosher salt
Sauce
1/2 cup 35% cream
1 tbsp grainy Dijon mustard
2 tsp soy sauce
1/2 cup finely chopped curly parsley, for garnish
Instructions
Position rack in centre of oven, then preheat to 450F. Line a large rimmed baking sheet with foil or parchment.
Salmon: Place salmon, skin-side down, on prepared sheet. Rub salmon with oil and salt. Roast until centre of fish just turns opaque, 12 to 15 min.
Sauce: Meanwhile, combine cream with Dijon and soy in a small saucepan set over medium. Cook, stirring often, until sauce thickens slightly, 3 to 5 min.
Remove salmon from oven and transfer to a serving platter. Pour cream sauce overtop, then garnish with parsley.
From the collection: 4 Easy—Yet Decadent—Recipes With A Touch Of Cream