I have not played the board game Clue in decades, but when thinking of titles for this post, the inclusion of Colonel Mustard was decided upon from the very beginning. I wish I knew what it was, but the pairing of mustard with salmon is one of those combinations where you just cannot go wrong. What initially was going to be one post about salmon baked with mustard is now a post on the number of variety of mustards that pair well with salmon and baked.
Whether the mustard is a sharp Deli Brown, a refined Grey Poupon or a tangy Horseradish Mustard, there is one element critical to the mustard and that is the inclusion of an acid.
Yes, the mustard in a container already has an acid added, typically a vinegar, but when preparing the mustard for the fish, I have found that for every three tablespoons of mustard, one tablespoon of an acid is needed. At the moment, we have been using fresh squeezed lime juice, but any acid (vinegar, citrus juice or even a dry white wine) would do just fine.
Salmon Fillets (The mustard mixture will be enough to cover three pounds of fillets)
3 x Tablespoons of Mustard
1 x Tablespoon of an Acid (White Vinegar, Citrus Juice or a Dry White Wine)
Salt & Black Pepper
While the oven is preheating to 400 degrees Fahrenheit, place the salmon fillets on the parchment paper you have put on the baking pans.
Mix the mustard, your acid and also add black pepper and salt to taste. I have applied the salt and black pepper to the fish in all possible combinations, and have found that adding the seasoning directly to the mustard ensures that best coverage to the fish.
Liberally brush on the mustard mixture on the fish, coating not only the top, but also the sides of the fillet. Place in the oven and bake for 20 minutes.
Once the fish has baked, remove the salmon from the parchment paper and serve with a vegetable that has been steamed or stir fried. For us, baked salmon and stir fried broccoli is the go to combination.
To date, the following mustard style have been tried; Grey Poupon, Deli Style Brown, Chinese and Horseraish. There are several more that I still desire to try; course ground and a English style. Likewise, there is a container of Honey Mustard and Ballpark Style (bright yellow) in the refrigerator that I have been hesitant to consider. To date, the Chinese Style Hot Mustard has been the most impressive.
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