Grilled Salmon with Mustard Glaze

Grilled salmon used to be the number one best-seller on the menu of La Colombe d’Or. At the restaurant we served the salmon with braised red cabbage and carrot curls. Instead, I made caramelized carrots and, since I can only juggle two dishes at a time, I served the salmon with last nights’ left-over black risotto (squid ink).

Menu

Grilled Salmon with Mustard Glaze
Caramelized Carrots
Black Risotto
Wine: Bordeaux Blanc Sec “Chateau La Rame” 2009
Dessert: Chocolate Yogurt

Prep Mustard Glaze and Sauce

1 tablespoon dry mustard
1 tablespoon sugar
¾ tablespoons water
1/4 cup Pommery Grain Mustard
2 tablespoon vegetable oil

Mix the dry mustard, sugar and water together to create a paste for the glaze. In a separate bowl, mix the Pommery mustard with the oil emulsion.

Prep Caramelized Carrots

1 bunch fresh carrots
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon sugar
1 teaspoon sherry or wine vinegar
Salt

Peel the carrots and cut off their tops. Slice them into small rounds.
In a skillet, warm the olive oil and butter. Add the carrots. Cover and let cook over medium heat until tender, about 30 to 45 minutes. When ready to serve, sprinkle the carrots with the sugar. Cook, uncovered, until the carrots have caramelized. Add the vinegar and season with salt.

Cook salmon

Preheat the oven to 400 degrees.

Brush the salmon with oil. Season with salt and pepper. In a hot skillet, sauté the salmon, skin-side down, for 3 minutes at one side. Remove the salmon and brush the top with the mustard glaze. Transfer the salmon in the preheated oven for 3-4 minutes for medium rare.

Place the salmon in the middle of the plate; surround with the Pommery mustard sauce, the carrots and risotto.

Back in 1994, we suggested to enjoy the dish with white Burgundy such as Chassagne-Montrachet or Puligny-Montrachet. Today, these wines retail for about $120. We were just as happy with our Bordeaux Blanc.

“Excellent dinner,” said George. I wholeheartedly agreed.