Salmon with Mustard Maple Sauce
from Gourmet (January 2003)
4 (6- to 7-oz) pieces center-cut salmon fillet (1 1/4 inches thick), skinned
1 tablespoon vegetable oil
3 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 garlic cloves, finely chopped
2 teaspoons mustard seeds
1/4 cup chopped scallion greens
Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon in 2 batches, starting with skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.
Remove skillet from heat and cool 1 minute. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.
Notes: Came out fine. Though it was a dish lacking in complexity and had a sameness of taste throughout that made it less challenging than some others I've attempted. And the scallions quite overwhelmed the other flavors, so I might put in less of them. The best part was the scraped up salmon bits from the pan that ended up in the sauce and gave it a more interesting texture. Someone recommended adding a dash of lime juice to the sauce and, should I ever make it again, I might try that in an attempt to give it a little more depth.Posted by Jennifer at November 19, 2004 9:33 PM