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Grilled salmon w/ citrus mustard sauce




Source of Recipe


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List of Ingredients






Makes 4 servings

4 salmon fillets, each about 6 ounces

3 tablespoons fresh lemon juice

3 tablespoons fresh orange juice

3 tablespoons butter

Salt and freshly ground black pepper

½ cup heavy cream

1 tablespoon Dijon-style mustard

1 tablespoon chopped parsley leaves

Rinse the salmon and pat dry with paper towels. Arrange the fillets in a shallow glass baking pan. Combine the lemon and orange juices and pour evenly over the fillets. Cover with plastic wrap and refrigerate for an hour, turning twice.

Remove the salmon from the marinade and pat dry with paper towels. Reserve the marinade.

Melt the butter in a large nonstick skillet over medium heat. When the butter foams, add the salmon and sprinkle with salt and pepper. Cook for two minutes on each side.

Transfer the salmon to a warm dish and add the marinade to the skillet. Bring to a boil and cook until reduced by two-thirds. Add the cream and continue to reduce, stirring two to three minutes. Stir in the mustard and pour the sauce over the salmon to serve. Garnish with parsley.


Recipe