Mustard-Crusted Salmon

With Basil Butter Sauce


    • 6 6-oz Salmon Fillets
    • Salt and Pepper
    • Dijon Mustard
    • Yellow & Black Mustard Seeds
    • 2 Tsp Champagne Vinegar
    • 2 Tsp White Wine
    • 1-2 Shallots - Thinly Sliced
    • 1/4 lb. Butter - Room Temperature
    • 1/2 oz Basil - Picked and Large Stems Removed


    • Lightly salt and pepper the salmon filets. spread a thin layer of mustard on each salmon filet and sprinkle with mixed mustard seeds. reserve chilled while you prepare the sauce.
    • Bring wine and vinegar to a boil with the shallots.
    • Reduce by two-thirds. remove from heat and slowly whisk in butter. for thicker sauce, add extra butter very slowly.
    • Strain mixture into a blender jar. blend with fresh basil, strain again and season to taste. keep sauce in warm placed. do not reheat.
    • Heat a pan and place salmon filets, mustard-side down, in 1-2 t. clarified butter. lower heat and sauté for 3-5 minutes.
    • Turn fish and continue to cook for an additional 3-4 minutes. serve over basil sauce with whipped potatoes.

The Crescent Club