Salmon with Lemon, Caper and Spicy Beer Mustard Sauce
Salmon with Lemon and Spicy Beer Mustard Sauce
May we live with ease in 2023 and may we cook and savor fine food.
Regular readers know that I am always a champion of simplicity and that tasty meals with minimal preparation get gold stars from me. To start the new year, we’re recommending pairing salmon with a light, delicious mustard sauce using Buzz Savories’ Spicy Beer Mustard. The fresh lemon, salty caper and mustard play well with skillet-roasted salmon fillets, and the artisanal nature and whole-grain texture of the Buzz Savories mustard gives it a flavor and quality that can’t be matched with a simple Dijon.
You can mix the sauce in just a few minutes as the salmon sautés away in its pan and prepare a delightful light dinner in just a few minutes. I like to pair it with Avocado and Grapefruit Salad and include a French baguette to help soak up any remaining sauce. Plus, if you save any salmon and sauce for lunch the next day, you’ll still find the flavors tangy, bright and rich.
If you’re new to pairing fish with mustard, try the Salmon with Lemon and Honey Mustard Sauce. You’ll find it a flavorful start to the new year.
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Spicy Beer Mustard
$25.00 – $70.00 Select options This product has multiple variants. The options may be chosen on the product page -
Honey Mustard
$25.00 – $70.00 Select options This product has multiple variants. The options may be chosen on the product page -
All-Natural & Local Honey
$25.00 Add to cart
Salmon with Lemon, Caper and Spicy Beer Mustard Sauce
Equipment
- heavy bottomed skillet
What You'll Need:
- 4 5-6 oz salmon fillets - skinless preferred
- 1 ½ tsp. kosher salt
- 2 Tb olive oil
- 4 green onion white parts, sliced thin
- ⅓ cup chicken broth and more to thin sauce as needed
- 3 Tb freshly squeezed lemon juice
- 1 Tb Buzz Savories Spicy Beer Mustard
- 2 Tb capers, drained
- 2 Tb unsalted butter
How To Prepare:
- Heat a large heavy bottom skillet (your cast iron skillet?) over medium-high heat. Dry the salmon fillets well with paper towel and season each filet evenly with 1 tsp. salt or more depending on size of the fillets.
- Add the oil to the skillet and heat an additional 30 seconds. Place the fillets on the skillet, flesh side down and cook undisturbed until golden brown, about 4 minutes. Carefully flip the fillets and cook an additional few minutes or until internal temp. of fillets measures 125 Degrees for medium rare. Insert the thermometer in thickest section of the fillet, and 120 Degrees for salmon cooked rare.
- Lift salmon out of skillet and place on a serving platter or plate.
- Return the skillet to medium heat and add ½ Tb olive oil, ½ tsp salt, and the sliced green onions. Stir and cook until onions smell fragrant and look wilted. Add chicken broth, lemon juice and capers. Simmer for 4 minutes to reduce the sauce. Whisk in butter and mustard until combined. Spoon the sauce over the salmon and serve warm.