Butterflied Salmon with Mustard Sauce

Name: Butterflied Salmon with Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 2 teaspoons dried tarragon; 237 milliliters dry vermouth; 6 Tbsps coarse-grain mustard; 118 milliliters finely chopped onion; 1 salmon, head removed (6 to 7 lb. total), filleted but still attached down the back; 20 servings Salt; 2 Tbsps sugar

Butterflied Salmon with Mustard Sauce is a gluten free, dairy free, and pescatarian recipe with 20 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 1g of fat, and a total of 32 calories. Head to the store and pick up sugar, salmon, mustard, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 10- to 12-inch frying pan, combine onion, vermouth, mustard, tarragon, and sugar. Stirring often, boil over high heat until reduced to 3/4 cup, 5 to 8 minutes.

Ingredients you will need

Tarragon

Vermouth

Mustard

Onion

Sugar

Equipment you will use

Frying Pan

Rinse salmon and pat dry.

Ingredients you will need

Salmon

Lay fish open, skin down, on a sheet of foil (about 12 by 17 in.). Trim foil to fit salmon.

Ingredients you will need

Salmon

Fish

Equipment you will use

Aluminum Foil

Spread onion mixture over top of salmon.

Ingredients you will need

Salmon

Spread

Onion

If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate.

Add 5 more briquets to each mound of coals now and every 30 minutes while cooking. Set a drip pan on firegrate between coals. If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high unless recipe specifies otherwise. Set barbecue grill in place. Set foil with salmon on grill but not over heat.

Ingredients you will need

Salmon

Equipment you will use

Grill

Aluminum Foil

Frying Pan

Cover grill (open vents for charcoal). Cook until fish is opaque but moist-looking in thickest part (cut to test), 30 to 40 minutes.

Ingredients you will need

Fish

Equipment you will use

Grill

Slide a rimless baking sheet under salmon and foil, then slide fish onto a large flat platter or board.

Ingredients you will need

Salmon

Fish

Equipment you will use

Baking Sheet

Aluminum Foil

Cut salmon and lift portions from skin with a wide spatula. Season to taste with salt.

Ingredients you will need

Salmon

Salt

Equipment you will use

Spatula

Equipment

Ingredients

Servings:

2teaspoons

dried tarragon 237milliliters

dry vermouth 6Tbsps

coarse-grain mustard 118milliliters

finely chopped onion 1

salmon, head removed (6 to 7 lb. total), filleted but still attached down the back 20servings

Salt 2Tbsps

sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.