A simple old fashioned mustard and sour cream preparation for fish with French roots.
Serves: 4 • Prep time: Cook time: Difficulty: Medium
Mustard & Cream Salmon Salad
2 lb. salmon, fillet
4 tbsp sour cream, low or non-fat
2 tbsp dijon or brown mustard
1 tsp black pepper, crushed
1 tsp sea salt
1 tsp lime juice
Spring salad greens*
Combine all ingredients except the salmon, salad greens and potatoes in a bowl or casserole large enough for the salmon. Mix well. Divide salmon into individual serving sizes and cover all pieces well with mixture. Set aside for a minimum of 10 minutes or up to 2 hours.
Seal fish inside aluminum foil without vents or holes, place on a cookie sheet.
Dice or slice potatoes, then coat with 3 tbsp olive oil (or a good salad dressing), salt and pepper to taste. Spread in a single layer on a separate cookie sheet — preferably over a silicone mat or parchment.
Bake potatoes and salmon for 25 minutes, depending on thickness of each.
Arrange single servings of salad greens in bowls or dishes, and top with a small amount of your favorite salad dressing. I recommend a creamy Caesar or the French Mustard Salad Dressing below (thanks, Jennie J!). Serve hot salmon on top of the salad greens. The top layer should wilt slightly from the heat. Add the potatoes to the salad greens. Serve immediately.
French Mustard Salad Dressing
4 fl oz olive oil
1 fl oz white wine vinegar
2 tbsp whole grain dijon mustard
cracked black pepper to taste
sea salt to taste
Alternative salmon cooking method: Pre-heat contact grill (i.e. George Foreman Grill) to medium-high setting. Grill coated salmon for approximately 8 minutes, based on the thickness of the cut and the desired texture. Don’t hate me while you clean the grill later.
* Spring salad greens typically include baby spinach, arugula, endive, radicchio, mizuna, rocket, tango, tat soi or dark/small leaf lettuces. You can use romaine or iceberg in a pinch, but it’s not half as good. In fact, it sucks. Go buy the good stuff and do this right.