Baked Salmon with Creole Mustard

simplicity

New member
3 lbs. salmon filets
1/4 cup olive oil
3 T. light brown sugar
3 T soy sauce
2 T lemon juice
2 T. dry white wine

Mustard Sauce
1 c. plain yogurt
3/4 c. Creole mustard
4 T. Worcestershire sauce
1 T. Dijon mustard
3/4 tsp fresh ground pepper
1/2 tsp dried basil
1/4 tsp cayenne

Arrange salmon in pyrex baking dish, skin side down. Mix oil, sugar, soy sauce, lemon juice and wine. Pour over salmon, cover with plastic wrap and refrigerate. After 30 minutes turn salmon over and refrigerate 30 more minutes.

Bake, uncovered, at 350 for 8 minutes. Turn over and bake about 10 minutes or until done. Baste occasionally with drippings.

Prepare the mustard sauce by placing all the ingredients in a heavy saucepan. Simmer until very thick, stirring frequently. The sauce can be made ahead of time and reheated.

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I serve this over rice and pass the warm mustard sauce.
 
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