Taste the Flavors of San Diego
Salmon with Mustard & Capers
by Debbie Kornberg
Ingredients
​Serves 4 - 6
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½ cup Dijon mustard
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½ cup white wine
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2 tsp. + 1 Tbsp. SPICE + LEAF Galili Olive Oil
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¼ cup capers
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1.5 lbs. salmon, cut into 4 or 6 equal pieces
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2 tsp. Flavors of San Diego Little Italy Herb Seasoning Blend
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½ tsp. salt
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1 generous Tbsp. butter (unsalted) (You can never have too much butter!)
Instructions
Preheat oven to 350 degrees.
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Using a medium small bowl, mix Dijon mustard, white wine, 2 tsp. olive oil, capers. Whisk everything together so it is mixed well. Set aside.
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Next add Flavors of San Diego Little Italy Herb Seasoning Blend onto fish with salt. Rub well into the entire piece of fish. Set aside.
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Using a large oven-safe sauté pan, heat on high and add 1 Tbsp. olive oil. Let the pan get nice and hot. Place fish with seasoning down onto the pan. Let cook for a good 2 to 3 minutes. You will want to get a good sear on the outside of the fish. Then flip fish over and add butter. And baste fish. Next add sauce and coat fish again. You can just tilt the pan and spoon sauce over the fish a few times, so it is covered well. Continue to cook for an additional 2 minutes.
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Spoon some more sauce over the fish one last time and then do the final cooking of the fish in the oven at 350 degrees for about 4 - 7 minutes. Depending on the thickness of the piece of fish, it may need more or less time. The fish should have an internal temperature of 140 degrees. It may cook faster. If you have a thermometer to check the internal temperature, it is highly recommended. Ready to serve!