Spiced Salmon Meuniere with Mustard Sauce
- 2 fillets Fresh salmon
- 1 salt
- 1 tbsp White flour
- 1 tsp Curry powder
- 1 ( I used my own spice mix
- 20 grams Unsalted butter
- 100 ml White wine (or sake for cooking)
- 1/2 tsp Soy sauce
- 1/4 tsp Lemon juice
- 1 tbsp Whole grain mustard
- 1 Salt
- 1 Black pepper
- 1 to 2 tablespoons Chopped parsley
- Sprinkle salt on the salmon fillets evenly.
- Wrap with kitchen towels and leave to stand for 30 minutes to remove excess moisture.
- When you touch the fillets and feel some bones, it remove.
- You don't need to skin but if you do skin, careful not to damage the flesh.
- Combine the flour and the curry powder.
- Coat the salmon fillets thinly with the flour and curry powder mixture.
- Heat butter in a pan over a medium heat.
- Place the salmon fillets in the pan and fry until brown.
- Turn over and reduce the heat to cook through gently.
- Transfer the salmon onto a plate.
- Add the combined ingredients and reduce the sauce to half over a medium heat.
- Stir occasionally.
- After the sauce is reduced, add the chopped parsley and bring to a boil.
- Turn off the heat.
- Pour the sauce over the salmon fillets to coat the surface.
- Serve.
- I used my own curry powder mix.
salmon, salt, flour, curry, butter, white wine, soy sauce, lemon juice, grain mustard, salt, black pepper, parsley
Taken from cookpad.com/us/recipes/152567-spiced-salmon-meuniere-with-mustard-sauce (may not work)