Grilled Salmon with Creamy Mustard Sauce

Post date: Oct 31, 2015 4:18:37 PM

4 salmon fillets, 6-8 ounces each

1 cup creme fraiche, (or sour cream, in a pinch)

2 Tbsp. Dijon mustard

2 Tbsp. brown apple cider mustard (Amy's brand makes this too)

1 Tbsp. dry white wine

2 Tbsp. minced shallots

1 Tbsp. minced fresh dill

2 tsp. drained capers (optional)

1 tsp. kosher salt

1/2 tsp. pepper

dash of paprika

minced fresh dill, for garnish

Directions:

Heat the gill to 450 degrees.

In a small bow, combine both mustards, wine, shallots, dill, capers, salt and pepper. Whisk well and whisk in the creme fraiche until blended. pour into a small sauce pan and place on low heat. Do not boil, but allow to gently come to a low simmer, stirring occasionally for about 10 minutes.or so until ready to serve.

Sprinkle top of the fish generously with the salt and pepper, and rub a bit of olive oil on the skin on the bottom.

Place the fish on hot grill, skin side down. Cook fish until the oil begins to seem from the seams. Do not overcook! Remove from grill and plate.

Remove the sauce from the heat. Spoon a bit of sauce over each fish fillet, and serve the extra on the side. Top with a dash of paprika and dill. Garnish with a sprig of dill.

Serve with rice on the side.