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Salmon all Senape Recipe


Salmone alla Senape

Salmon with Mustard Sauce

_Blog_ReadyWe’ve got Lidia! We’re sharing one of our favorite recipes from Lidia Bastianich’s book  Mastering The Art of Italian Cuisine Everything You Need to Know to Be a Great Italian Cook .

Four 6-ounce skinless salmon fillets
¾ teaspoon kosher salt
Freshly ground black pepper to taste
2 tablespoons vegetable oil
All-purpose flour, for dredging
3 tablespoons unsalted butter
½ cup dry white wine
½ cup Fish Stock or Vegetable Stock
¼ cup heavy cream
2 tablespoons Dijon mustard

Season the salmon fillets on both sides with ½ teaspoon of the salt and some pepper. Heat a large nonstick skillet over medium-high heat. Add the vegetable oil. While the oil is heating, spread the flour on a plate and lightly dredge the salmon in it, tapping off the excess. Gently add the fillets to the skillet. Cook, turning once, until they are browned on both sides but not cooked through, about 2 minutes per side. Remove them to a plate.

Pour the excess oil from the skillet, and wipe it clean with a paper towel. Melt the butter in the skillet over medium heat. Add the wine, and bring to a simmer. Add the fish stock and cream, and season with the remaining ¼ teaspoon salt. Simmer, whisking occasionally, until the sauce is slightly thickened, about 4 minutes. Whisk in the mustard. Add the salmon, flesh side up, and simmer, occasionally spooning the sauce over the salmon, until the fish is just cooked through—about 3 minutes, depending on the thickness of the salmon. Serve immediately.


Want to get more of Lidia’s amazing recipes? She’s doing a book signing this Saturday March 4th, from 10am to noon at our Georgetown location!
Check out more details about the event here:

Learn more about Lidia and her passion for Italian cuisine at her website:

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