Fish & Seafood
comments 4

Pan-Seared Salmon with Creamy Mustard Sauce, Whole Wheat Spaetzle, and Roasted Mini Brussels Sprouts

Recently,  I enjoyed the best salmon I’ve ever had.

That same evening I saw the best guitar performance ever.

Who knew salmon and guitars would go so well together?
That night I also had my first encounter with a YouTube sensation.
I’ve been an enormous fan of Andy McKee for quite some time.  His song “She” played at our wedding.

And if after that video, you still doubt his talent, please watch this.  Then pick your jaw back up off the ground and continue reading.

I got to see this guy live, in person, at one of the best venues I’ve ever been to.
If you’re in the Chicago area, I highly encourage you to check out Space.  It’s hip, cool, and intimate.
Andy put on an amazing show and given his talent and rise to fame, he’s incredibly down to earth.
Before the show, we ate at the adjoining restaurant, Union Pizzeria where I had some of the best salmon that’s ever passed my lips.  The salmon was simple but the flavors were spot on and I couldn’t wait to get home and try to make it for myself.  It’s one of those meals that I will remember and always judge other salmon dishes against.  It was that good.
There are really only a few points I need to make to sell you on this:
  1. Salmon and this mustard sauce were meant to be together.
  2. Who doesn’t love spaetzle?
  3. Roasted Brussels sprouts belong on a higher level of deliciousness.
This salmon is best enjoyed with Andy McKee playing in the background and a glass of white wine.  Trust me, I’m speaking from experience.
Pan-Seared Salmon with Creamy Mustard Sauce

Serves 4

Adapted from Lidia Bastianich

Ingredients

  • 1 tbsp. olive oil
  • 4 (6 oz.) salmon fillets
  • Salt & pepper
  • 1/2 c. mayonnaise
  • 1/2 c. chicken broth
  • 2 tbsp. whole grain mustard
  • 1 tbsp. chopped fresh parsley
  • 1 tbsp. lemon juice

Instructions

  1. Preheat oven to 450°. Add olive oil to an oven proof skillet and heat over medium high heat. Season the salmon fillets with salt and pepper.
  2. Place the salmon fillets in the skillet, skin side down. Reduce heat to medium and sear for 4-5 minutes.
  3. Meanwhile, mix the mayonnaise, broth, mustard, parsley, and lemon juice in a small saucepan. Season with salt and pepper to taste. Heat over medium low heat until warmed through.
  4. Transfer the skillet to the oven and continue to cook 2-3 minutes until the fish flakes easily when pried with a fork.
  5. Serve the salmon and mustard sauce over the spaetzle and with roasted Brussels sprouts.
http://www.pbpickles.com/2013/03/pan-seared-salmon-with-creamy-mustard-sauce-whole-wheat-spaetzle-and-roasted-mini-brussels-sprouts/
Whole Wheat Spaetzle

Serves 4

Adapted from Lidia Bastianich

Ingredients

  • 1 large egg
  • 1/3 c. milk + more for consistency
  • 2/3 c. whole wheat flour + more for consistency
  • 1/8 tsp. freshly grated nutmeg
  • 1 tbsp. chopped fresh parsley
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbsp. butter

Instructions

  1. In a medium bowl, beat the egg and milk together until thoroughly mixed. Stir in the remaining ingredients. The texture should be like a thicker pancake batter that drips off a spoon. Add more milk or flour to achieve this consistency if necessary. Let the batter rest for 30 minutes.
  2. Bring a large pot of water to boil. Pour the batter into a colander over the pot. Using a spoon, force the batter through the colander so small drops fall into the boiling water.
  3. Cook the spaetzle for 4-5 minutes. Meanwhile, melt the butter in a large skillet. Drain the spaetzle and toss in the melted butter.
  4. Serve with salmon and Brussels sprouts.
http://www.pbpickles.com/2013/03/pan-seared-salmon-with-creamy-mustard-sauce-whole-wheat-spaetzle-and-roasted-mini-brussels-sprouts/
Roasted Brussels Sprouts

Serves 4

Ingredients

  • 2 c. mini Brussels sprouts (If you can't find mini sprouts, chop standard sized Brussels sprouts into quarters)
  • 2 tbsp. olive oil
  • Salt & pepper

Instructions

  1. Preheat oven to 450°. Toss the Brussels sprouts in olive oil on a rimmed baking sheet. Sprinkle with salt and pepper.
  2. Roast 6-8 minutes or until they are fork tender.
  3. Serve with salmon and spaetzle.
http://www.pbpickles.com/2013/03/pan-seared-salmon-with-creamy-mustard-sauce-whole-wheat-spaetzle-and-roasted-mini-brussels-sprouts/

Filed under: Fish & Seafood

by

Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

4 Comments

  1. We are making this tonight (minus the brussel sprouts since we have broccoli). I’ve never had spaetzle before, in fact I had no idea how to even make it, but we just happened to have all those ingredients on hand!

Leave a Reply

Your email address will not be published. Required fields are marked *