Baked Salmon with Mustard Crème FraicheNovember 16, 2015
Mustard cultivation is ancient; the Greek writer Herodotus mentioned mustard as a cultivated plant in the 5th century BC. It has always been important in Europe because it grows locally therefore making it the most inexpensive of the spices. The first sizable commercial mustard businesses arose in the mid-14th century around Dijon, France.
1 1⁄2 pound salmon
2 tablespoons olive oil
salt and pepper
1⁄2 cup crème fraiche
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
zest of one lemon
juice of one lemon
fresh thyme and lemon slices for garnish
Preheat the oven to 450° F .
Place the fish on a sheet pan lined with parchment paper. Drizzle with olive oil and season to taste with salt and pepper. Bake for 10 to 15 minutes, depending on the thickness of your fish.
While the salmon cooks, prepare the mustard sauce. Stir together the crème fraiche, two mustards, lemon zest and lemon juice and season to taste with salt and pepper.
Serve the salmon warm or at room temperature with a dollop of crème fraiche. Garnish with lemon slices and thyme.