Mustard Seed Coated Salmon Recipe

A truly elegant yet easy to prepare mustard seed coated salmon with a lovely watercress sauce, the epitome of California wine cuisine. This recipe is from Annie Roberts, Executive Chef, Robert Mondavi Vineyards.
Mustard Seed Coated Salmon picture

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
Main IngredientInterest Group

Recipe Story

This recipe is best if made with wild caught salmon such as Copper River Salmon.

Ingredients

 Peanut oil1 1⁄2 Cup (24 tbs)
For salmon
 Salmon filet1 Pound, cut crosswise into 4 ounce pieces (without skin)
 Mustard seeds1⁄2 Cup (8 tbs)
 Bread crumbs2 1⁄2 Cup (40 tbs) (from french bread)
 Parsley2 Tablespoon, chopped
 Thyme1 Tablespoon, chopped
 Cream1⁄2 Cup (8 tbs)
 Eggs2
 Salt To Taste
 Pepper To Taste
For sauce
 Robert mondavi chardonnay1⁄4 Cup (4 tbs)
 Rice vinegar1⁄4 Cup (4 tbs)
 Dijon mustard1 Tablespoon
 Green onions1 Cup (16 tbs)
 Watercress leaves1⁄2 Cup (8 tbs)
 Salt and pepper To Taste

Nutrition Facts

Serving size

Calories 780 Calories from Fat 239

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 5.5 g27.3%

Trans Fat 0 g

Cholesterol 283.6 mg

Sodium 526.4 mg21.9%

Total Carbohydrates 51 g16.9%

Dietary Fiber 6.8 g27.3%

Sugars 14.4 g

Protein 84 g168.1%

Vitamin A 39.4% Vitamin C 44.8%

Calcium 38.9% Iron 40.9%

*Based on a 2000 Calorie diet

Directions

-----------------------------------SAUCE-----------------------------------
1/4 c Robert Mondavi Chardonnay
1/4 c Rice vinegar
1 tb Dijon mustard
1 c Green onions
1/2 c Watercress leaves
Salt and pepper
1 1/2 c Peanut oil

Annie Roberts, Executive Chef, Robert Mondavi Winery

Place mustard seeds on wooden work board and crush them with the bottom of a small pan, bearing down on them to crush them. Mix them with the bread crumbs, parsley, thyme, salt and pepper. Mix together the cream and eggs. Dip the skin side of the salmon in the egg and cream mixture, then the crumb mixture. Place on a plate crumb side up. This recipe may be done in advance to this point. When ready to serve, heat oil in a saut? pan to medium high. Carefully place fish crust side down in pan. Cook until golden brown, about three minutes. Remove from pan and place crust-side up on a sheet pan and place in 375-degree oven for four minutes. Mix together all of the sauce ingredients, except for the peanut oil, in a Cuisinart. Slowly add the peanut oil until thick. Serve with the Salmon

Comments

khau_khan profile page

khau_khan says :

lovely pic - i have had copper river salmon - smoked - it is just awesome Bon Appetite!
Posted on: 12 September 2008 - 2:38am
Anonymous

s.durkee says :

GORGEOUS!
Posted on: 10 September 2008 - 9:47pm
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