Salmon with Mustard Cream

Salmon with Mustard Cream and Pan Roasted PotatoesI have cooked many things since I started this blog. Some have been winners and others have been duds. The things that I put on here are generally what I would call successes or definite winners. This one was definitely a winner. My wife said that it had to be one of the best dinners that I have made so far.

This was one from the Cooking Light Superfast Suppers cook book that my wife got when she was doing Southern Living At Home. It is actually one of our favorite cookbooks. For one, it gives you parings like the one that I did that night. Salmon with Mustard Cream Sauce and Pan-Roasted Potates. If you can find this cookbook I would definately recommend it.

The potatoes were basically store bought potatoes wedges that you find in the freezer section of your grocery store (such as Simply Potatoes). Heat oil in a skillet, put the potatoes in it with some greek seasoning and some fresh ground pepper. It takes about 10-12 minutes to make.

The salmon is broiled and you will need a good broiler pan to make this work the best. Crack some pepper on top of it, and sprinkle it with a little lime or lemon juice. It doesn’t need very much juice to give it a little more of a ting. So don’t over do it. It says that it takes about 8 minutes, but I let it cook a little longer to make sure that it was fully cooked. I also made the potatoes and the cream sauce while it was broiling. This did in fact make it super fast and super easy.

I recommend having your Fishmonger cut the pieces to size and find some really fat pieces of meat as well. Because I did this in advance, I didn’t have to worry about size issues or trying to cut them to the weight myself. I also left the skin on the fish. I don’t know that it really helped or hurt any, but it did keep the fish nice and together when I pulled it off the pan.

This is not only a great evening dinner plan, but it is also Super Fast and Super Easy just like the cookbook says. Just remember, “The simple things in life, can be the most enjoyable.”

Salmon with Mustard Cream
4 (6-ounce) Skinless Salmon Fillets
Cooking Spray
1/8 teaspoon coarsely ground black pepper
1/2 Cup reduced-fat sour cream
1 1/2 tablespoons Dijon Mustard
2 teaspoons chopped fresh dill
1/4 teaspoon coarsely ground black pepper
1 1/2 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt

1. Preheat broiler
2. Place fish on a broiler pan; coat fish with cooking spray, and sprinkle with 1/8 teaspoon pepper. Broil about 8 minutes or until the fish flakes easily when tested with fork.
3. Combine sour cream and next 6 ingredients.
4. Place fillets on plates. Spoon sauce over fish.

Yield: 4 Servings (Serving Size: 1 Fillet and about 2 tablespoons sauce.)

Cooking Light Superfast Suppers, Oxmoor House 2003

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That’s alot of Bull – and Potatoes!

Black and Bleu Steak and PotatoesWell the Houston Rodeo is in full swing. This is a huge event with Roping, Riding, Bulls, Horns, Rodeo Clowns, Concerts and best of all BBQ! It has cowboys and cowgirls, hats, boots, and spurs. My wife is still talking about Reba McEntire’s boots. There is nothing like having a cattle drive through one of the largest cities in the United States to make you think of steak. So this is for all you meat and potatoes kind of guys or gals.

Steaks are one of those things that my wife really didn’t think that I could do. I mean she was OK with what I have done, but just wasn’t thrilled with my way of making them and I would have had to agree. So I have been trying to find different ways to make a steak and keep it juicy and full of flavor. Well I have found the solution. I recently watched this video (click here) and learned a lot about how to make a great steak. This was in direct conflict to what my wife said that Nate Berkus’ guest was suggesting. But I think that I have a winner either way.

Fabio (from the video) says that steak is something that you don’t have to mess with a lot. He says not to put salt directly on the raw steak. Nate’s guest said that you should put salt on the steak to bring out the juices. I am going to have to go with Fabio on this one. This was a juicy steak, full of flavor, and best of all, my wife loved it. I mixed some butter, fresh parsley, rosemary, and blue cheese. Then I put some crumbles of blue cheese and some green onions on top. It was delicioso. If you get the chance check out the video, and be amazed with a mouth-watering, succulent, full of flavor steak.

Just remember, “If at first you don’t succeed, look it up on the internet.” Have fun!