Salmon with Creole Mustard Sauce

• Gluten free

• Seafood

  • 1 (2 lb salmon fillet, cut into 4 portions

• Produce

  • 1/2 tsp Basil, dried

• Condiments

  • 1 tsp Dijon mustard
  • 2 tbsp Lemon juice, fresh
  • 1/4 cup Mustard, stone-ground or whole-grain
  • 3 tbsp Soy sauce
  • 4 tsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 3 tbsp Brown sugar, light
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp White pepper

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 cup Sour cream
  • 1 cup Whipping cream

• Beer, Wine & Liquor

  • 2 tbsp White wine

Found on salu-salo.com

Description

Ingredients

• 4 tbsp unsalted butter, melted
• 3 tbsp light brown sugar
• 3 tbsp soy sauce
• 2 tbsp fresh lemon juice
• 2 tbsp white wine
• 1 (2 lb) salmon fillet, cut into 4 portions
• 1 cup whipping cream (or half and half)
• ¼ cup stone-ground or whole-grain mustard
• 1 tsp Dijon mustard
• 4 tsp Worcestershire sauce
• ½ tsp dried basil
• ¼ tsp ground black pepper
• ¼ tsp white pepper
• ¼ tsp cayenne pepper
• 1 cup sour cream

Directions

• In a small bowl, combine butter, brown sugar, soy sauce, lemon juice and wine. Place salmon in a Ziploc bag and pour in the marinade. Refrigerate for 1-6 hours.
• Preheat oven to 450°F. Place the salmon with the marinade in a baking dish and bake for 20 minutes. Then broil for an additional 2 minutes.
• Prepare the sauce: In a heavy saucepan, combine cream, mustards, Worcestershire, basil and peppers. Cook, stirring, over medium heat until thick, about 5 minutes. Add sour cream and stir well. Spoon the sauce over each salmon portion.
• Serve and enjoy!