Our friend Lauren loved the way I cooked salmon, mustard and tomato many years ago and she has made the recipe many times since. It never made it into any of the “Cuisine” cookbooks, but it really is very worth trying.Maille Provencal mustard is slightly pink/orange, with red pepper overtones – very hard to find in USA, but easy in Canada (and France!). I have colleagues from Canada who smuggle it down to me in Connecticut when they visit – a real treat. For the original recipe, favorite of Lauren, substitute the capers and sundried tomatoes for 2 fresh diced, seeded and drained tomatoes.
2 Tbsp Maille Provencal Mustard
1 Tbsp small capers
1/2 tsp dried dill weed
2 Tbsp sundried tomatoes in oil, minced
1 tbsp olive oil
juice of ½ lime
1½ lb salmon fillets
Preheat oven to 400F. Mix together all ingredients except the salmon in a bowl. Place the salmon on an oven-going shallow roasting pan. Spread the mustard sauce evenly over the salmon. Roast fish in oven for 10 minutes per inch of salmon.
This is also excellent on Steelhead Trout, Mahi Mahi or other stronger-flavored fish.
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