Salmon, mustard and dill go very well together – think gravlax, a Swedish delicacy. The salmon in this recipe is poached in lemon juice and olive oil in a parcel of aluminum foil and as a result is very moist. The mustard dill sauce is incredibly easy to make and apart from being a sauce in this recipe I think it would make a good spread on bread or wraps for sandwiches.
Pre-heat oven to 350 degrees
4 salmon fillets
Juice of 1 lemon
2 tbsp. olive oil
Salt and freshly ground black pepper
1 tbsp. Dijon mustard
1 tbsp. apple cider vinegar
1 tbsp. olive oil
1 tbsp. fresh dill – finely chopped
Place salmon fillets on a large piece of aluminum foil in a baking dish, pour over lemon juice and oil and season, then make a parcel and place in oven for 20 minutes or so until salmon is cooked.
In a bowl whisk together the mustard and apple cider vinegar and then add the oil and chopped dill.
When fish is cooked place on a serving platter and spoon a little mustard sauce over each fillet.
Currently, I can’t get enough of this condiment. The sauce goes with hot items – roasted veg, pork – and the dressing goes with all sorts of salads.
The basic mixture is the same but with apple cider vinegar added to make a dressing.
1 tbsp. runny honey (raw, organic if possible)
1 tbsp. Dijon mustard
1 tbsp. extra virgin olive oil
Mix all together for sauce (doesn’t matter if cold as hot food will make up for that)
For dressing, add 1/2 tbsp. apple cider vinegar
Prune, Lingonberry and Mustard Sauce
I use this as you would use cranberry sauce, mint sauce or redcurrant jelly – as a condiment. Good with pork chops but would go with other meats too. My supermarket stocks the Felix brand of wild lingonberries but think you can find something similar (like a jam) in Ikea’s food department, where I am sure there are lots of other interesting goodies (not near one unfortunately). Think redcurrant jelly may be a substitute.
Take 6 dried, pitted prunes (Newman’s brand) cut into small pieces, 2 tbsp. lingonberry jam, 1/2 cup veg. stock/broth and 1 teasp. Dijon mustard and place in a saucepan. Bring to a boil and simmer for about 5 minutes. If you want a smooth sauce pour it into a food processor, or else you could mash it a bit.
Poached Salmon with a Dill Honey Mustard Sauce (serves 4)
There’s something about poached salmon that takes me back to my childhood summers. All salmon was wild then. Special summer gatherings often involved a whole poached salmon served with homemade mayonnaise, new potatoes and probably peas or maybe a salad (I remember a row of cucumber slices arranged overlapping down the center of the salmon). Poaching salmon seemed quite competitive – everyone had their own way of cooking and timing their salmon in those huge salmon cooking vessels (especially tricky on the coke fired Aga my mother had). Some people swore they wrapped it in foil and cooked it in the dishwasher. And then there was the best way to cut it…
Dill and mustard and salmon go well together (think Gravlax) and is much lighter than mayonnaise which I remember dolloping all over everything.
4 x pieces of salmon (wild, if possible)
1/2 cup water
1/2 cup white wine
salt and freshly ground black pepper
Place salmon on aluminum foil, pour over water and wine and season.
Place in oven for 10 – 15 mins. or until salmon is cooked to your liking.
3 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. white wine vinegar
1/4 cup extra virgin olive oil
2 tbsp. dill – chopped
Place all ingredients in a bowl and whisk together well.
Honey Mustard Vegetables (serves 4)
Simple, simple, simple and comforting. Take carrots, parsnips and sweet potato and cut into same size chunks. Mix extra virgin olive oil, Dijon mustard and honey. Cook in oven for 20 – 30 mins. (depending on size of your veg) and there you have it.
1 sweet potato – peeled and cut into wedges, then halve the wedges
6 oz carrots – cheated and bought baby carrots
3 parsnips – peeled and cut into chunks
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
2 tbsp. Dijon mustard
2 tbsp. runny honey
Toss veg. with the oil, mustard and honey mixture (pre-mixed)
Cook for 20 mins + until veg are tender
Mustard Shallot Gravy
Doesn’t it feel good when the recipe you are trying turns out to be better than imagined? This gravy is really nice and thick and what I did first of all was whizz all the ingredients together in my food processor (have never thought of doing this before but it was a good idea). Then I added the mustard shallot mixture to the drippings left by roast pork. Pork and mustard seem to go together so naturally, but this gravy would probably go equally well with roast chicken.
Vegetarians and vegans can make this as I use vegetable stock/broth. I am becoming loathe to use store bought chicken/beef broth as I am wondering what kind of animals they use. Don’t know if there is any truth to this but it kind of makes sense. I make my own stock sometimes but only if I know that the chicken is free range, organic, etc.
Take 1/2 cup of vegetable broth, 2 tbsp. Dijon mustard, 1 shallot (roughly chopped) and 3 cloves garlic (roughly chopped).
Place these ingredients in a food processor and blend well.
Pour into roasting tin with drippings from a roast and heat through.
This is so delicious I had to post it. It is to dip food in – sausages would be great. Can also be a condiment on the side of a plate – roast chicken, roast pork. Think it would make a tasty vinaigrette. So easy to make it can’t be classified as cooking.
2 tbsp. honey
1 1/2 tbsp. Dijon mustard
Put ingredients in a jar and whisk with a mini-whisk or even a fork.