Mustard Seed Encrusted Salmon - Koops Mustard

Mustard Seed Encrusted Salmon


½ cup white wine

¼ cup chopped shallots

3 tablespoons yellow mustard seeds (whole seeds)

¾ cup whipping cream

5 tablespoons Koops’ Dijon Mustard

1 tablespoon fresh tarragon 

24 ounces salmon filets

2 tablespoons butter

30 Minutes

total time


Boil wine, shallots and 1T mustard seeds until all is reduced to 1/2 cup quantity, about 2 minutes.  Whisk in cream, 2 1/2 T prepared Dijon mustard and tarragon and boil until thickened, about 3 minutes.  Add salt and pepper and remove from heat. Cover.  Brush salmon with remaining mustard on both sides.  Sprinkle remaining mustard seeds and salt and pepper on both sides of salmon.  Melt butter in a non-stick skillet over medium-high heat.  Add salmon and cook just until opaque in the center, about 4 minutes per side.  Transfer to platter.  Spoon sauce over fish. Serves 4

This mustard seed encrusted salmon is perfectly balanced with a rich cream sauce.

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