Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
For the Sauce Robert:
- 1/2 cup dry white wine
- 1/2 cup beef broth
- 1/4 cup chopped shallots
- 1/4 cup Dijon mustard
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a small bowl, mix together the Dijon mustard and honey.
3. Season the salmon fillets with salt and pepper, then brush the mustard-honey mixture over the top of each fillet.
4. Sprinkle the breadcrumbs and chopped parsley over the top of the salmon fillets.
5. Place the salmon fillets in a baking dish and bake for 12-15 minutes, or until the salmon is cooked through and the breadcrumbs are golden brown.
6. While the salmon is baking, make the Sauce Robert. In a saucepan, combine the white wine, beef broth, and chopped shallots. Bring to a boil and cook until the liquid is reduced by half.
7. Whisk in the Dijon mustard and heavy cream, and cook for another 2-3 minutes, or until the sauce has thickened.
8. Remove the saucepan from the heat and whisk in the unsalted butter. Season with salt and pepper to taste.
9. Serve the baked salmon fillets with the Sauce Robert spooned over the top.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
Bake at 400°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 420
Total Fat: 20g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 650mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugar: 16g
Protein: 36g
Substitutions for ingredients:
- Instead of salmon, you can use any other type of fish fillet.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of beef broth, you can use chicken or vegetable broth.
Variations:
- Add some chopped garlic to the mustard-honey mixture for extra flavor.
- Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
- Add some chopped capers to the Sauce Robert for a tangy twist.
Tips and tricks:
- Make sure to brush the mustard-honey mixture evenly over the salmon fillets to ensure even cooking.
- If the breadcrumbs are browning too quickly, cover the baking dish with foil.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Store any leftover salmon and Sauce Robert separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the salmon in the oven at 350°F for 10-15 minutes, or until heated through. Reheat the Sauce Robert in a saucepan over low heat, whisking constantly, until heated through.
Presentation ideas:
Serve the baked salmon fillets on a bed of steamed vegetables, such as asparagus or green beans, and drizzle the Sauce Robert over the top.
Garnishes:
Garnish the salmon fillets with some chopped fresh parsley or chives.
Pairings:
Pair this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted potatoes
- Quinoa salad
- Garlic bread
Troubleshooting advice:
- If the salmon is not cooked through after 12-15 minutes, continue baking until it reaches an internal temperature of 145°F.
- If the Sauce Robert is too thin, simmer it over low heat until it thickens to your desired consistency.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sauce Robert is a classic French sauce made with white wine, shallots, and mustard. It is often served with roasted meats, such as beef or pork.
Flavor profiles:
This dish has a sweet and tangy flavor from the mustard-honey mixture and the Sauce Robert, which is balanced by the savory flavor of the salmon.
Serving suggestions:
Serve this dish as a main course for a dinner party or a special occasion.
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