Mustard cream is one of my favorite sauces for salmon. I absolutely love the flavor of mustard, its pungency and the way it adds a bite to the cream. And any time you have mustard and cream, you have to add wine and shallots. They all just work together so nicely over the mildness of salmon.
I popped into Citarella on Sixth Avenue for the mustard and the salmon, but these are ingredients you can find anywhere. Strange as it seems (I guess if you can’t get away from your computer) Citarella does offer online ordering.
Salmon with mustard cream sauce
2 tablespoons heavy cream, chilled
1 cup dry white wine
1/4 cup dry vermouth
3 shallots, minced
1 cup whipping cream
4 salmon fillets
1/4 cup unsalted butter, in pieces
2 tablespoons Dijon mustard
1/4 cup fresh chives, chopped
Make the dish
Whisk 2 tablespoons cream in small bowl to soft peaks; cover and refrigerate. Combine wine, vermouth and shallots in a heavy large skillet. Boil until liquid is reduced by half, about 5 minutes. Add 1 cup cream and bring to a boil. Reduce heat to low. Add salmon. Cover and simmer until just cooked through, about 10 minutes. Transfer fish to plates using a slotted spatula and cover with foil to keep warm.
Place skillet with poaching liquid over high heat. Boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes. Reduce heat to low. Gradually add butter, whisking until melted. Add mustard and chives and whisk to blend. Remove sauce from heat. Add chilled heavy cream. Season with salt and pepper and spoon sauce over fish.