Salmon in mustard crust is a true delight, ideal for a rich dinner, but at the same time healthy. The Dijon mustard with Provençal flavor is a special version of mustard, orange-reddish color, which will give a wonderful taste and scent to salmon fillets.
If you do not have the original Provencal mustard (and it's quite possible you will not find in supermarkets, because it is considered a delicacy even in France, you can find it more in craft stores in Dijon), don't give up this great recipe, because I will help you recreate the recipe at home (or you can just use plain Dijon mustard).
This French salmon recipe is so appetizing, that what to eat it just by looking. In addition, it also has a special flavor, which makes it irresistible. No wonder why the French like to eat, but at the same time, maintain their normal weight even when they age and suffer less from heart disease than other Europeans.
Accompany the salmon with a glass of red wine (only 125 ml, attention, the French consider this a normal quantity) for a certain effect of stress reduction and extra cardiac protection (obviously, if you are allowed to drink alcohol).
-2 Salmon fillets without skin (preferably)
-2 Tablespoons Provencal Dijon mustard
or: 2 tablespoons Dijon mustard classic, a teaspoon of vinegar, a teaspoon of white wine, a teaspoon of lemon juice, a teaspoon of sunflower oil, a teaspoon of tomato paste, a teaspoon of chili paste ( or mashed roasted peppers), a teaspoon of mixture of Provencal herbs (finely ground), half a teaspoon of chopped parsley, half a teaspoon of crushed garlic.
-Lettuce and tomato for garnish and decor
-Fresh basil leaves for decoration
Wash and wipe each salmon fillet. Put in a greased pan with olive oil, where you previously put a cup of water and ½ cup of white wine.
Sprinkle the salmon fillets with black pepper, very little salt (because the mustard is also salty) and brush them with a generous layer of Provencal Dijon mustard. If you do not have the original one, make the mixture indicated above and will result a similar mustard.
Let the fillets at room temperature for about 15 minutes (to season with as many flavors) and then cover the pan with aluminum foil and bake at 180 degrees.
After 20 minutes, remove the foil and leave 10 minutes more to get slightly brown the mustard crust.
When removing each salmon fillet on plate, sprinkle it immediately with fresh lemon juice. This procedure will give a special flavor and a nice glossy crust.
Garnish with fresh basil leaf, add a colorful salad (lettuce, purple, red cherry) and serve.
This is a delicious section. Salmon, when it's well done, has a nice consistency and a pink-orange color.