Steps to Prepare Spiced Salmon Meunière with Mustard Sauce

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, spiced salmon meunière with mustard sauce. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Spiced Salmon Meunière with Mustard Sauce is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Spiced Salmon Meunière with Mustard Sauce is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook spiced salmon meunière with mustard sauce using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Spiced Salmon Meunière with Mustard Sauce:

1. Prepare 2 fillets ◇　Fresh salmon
2. Get 1 ― salt
3. Prepare 1 tbsp ●　White flour
4. Take 1 tsp ●　Curry powder
5. Get 1 ( I used my own spice mix
6. Get 20 grams ―Unsalted butter
7. Get 100 ml ★ White wine (or sake for cooking)
8. Make ready 1/2 tsp ★ Soy sauce
9. Make ready 1/4 tsp ★　Lemon juice
10. Make ready 1 tbsp ★　Whole grain mustard
11. Get 1 ★　Salt
12. Make ready 1 ★ Black pepper
13. Get 1 to 2 tablespoons ―　Chopped parsley

Instructions

Steps to make Spiced Salmon Meunière with Mustard Sauce:

1. Sprinkle salt on the salmon fillets evenly. Wrap with kitchen towels and leave to stand for 30 minutes to remove excess moisture.
2. 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.
3. Combine the flour and the curry powder.
4. Coat the salmon fillets thinly with the flour and curry powder mixture.
5. 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.
6. Transfer the salmon onto a plate. Add the combined ★ ingredients and reduce the sauce to half over a medium heat. Stir occasionally.
7. After the sauce is reduced, add the chopped parsley and bring to a boil. Turn off the heat.
8. Pour the sauce over the salmon fillets to coat the surface. Serve.
9. I used my own curry powder mix.

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