Salmon with Herb-Mustard Sauce

Name: Salmon with Herb-Mustard Sauce
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 114 grams butter, melted; 1 Tbsp Dijon mustard; 1 Tbsp snipped fresh dill or 1 teaspoon dill weed; 1 Tbsp minced fresh marjoram or 1 teaspoon dried marjoram; 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme; 2 teaspoons coarsely ground pepper; 2 mediums lemons, sliced; 448 milliliters mayonnaise; 2 kgs whole salmon , head and tail removed; 1 teaspoons salt

You can never have too many main course recipes, so give Salmon with Herb-Mustard Sauce This recipe from Taste of Home requires thyme or, butter, lemons, and marjoram. It is a good option if you're following a gluten free, fodmap friendly, pescatarian, and דל פחמימות, diet. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.

Instructions

In a small bowl, combine the mayonnaise, mustard, dill, marjoram and thyme; cover and refrigerate until serving.

Ingredients you will need

Mayonnaise

Marjoram

Mustard

Thyme

Dill

Equipment you will use

Bowl

Place fish in the center of a large greased sheet of aluminum foil.

Ingredients you will need

Fish

Equipment you will use

Aluminum Foil

Sprinkle inside of salmon with pepper and salt and drizzle with vinegar.

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Vinegar

Pepper

Salmon

Salt

Place overlapping lemon slices inside salmon to completely cover. Use wooden toothpicks to secure cavity along opening.

Ingredients you will need

Salmon

Lemon

Equipment you will use

Toothpicks

Drizzle butter over the top.

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Butter

Fold foil over fish and seal.

Ingredients you will need

Fish

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Aluminum Foil

Place on a large baking sheet.

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Baking Sheet

Bake at 325° for 80-95 minutes or until fish flakes easily with a fork.

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Fish

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Oven

Serve with the herb-mustard sauce.

Ingredients you will need

Mustard

Sauce

Equipment

Ingredients

Servings:

1Tbsp

balsamic vinegar 114grams

butter, melted 1Tbsp

Dijon mustard 1Tbsp

snipped fresh dill or 1 teaspoon dill weed 1Tbsp

minced fresh marjoram or 1 teaspoon dried marjoram 1teaspoon

minced fresh thyme or 1/2 teaspoon dried thyme 2teaspoons

coarsely ground pepper 2mediums

lemons, sliced 448milliliters

mayonnaise 2kgs

whole salmon , head and tail removed 1teaspoons

salt

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Pinot Noir, Chardonnay, and Sauvignon Blanc are my top picks for Salmon. 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 Taittinger Brut La Francaise with a 4.3 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Taittinger Brut La Francaise

This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.