Cooking Together – Salmon, Creme Brulee

September 23, 2010  •  Fish & Seafood,

salmon tomato coulisI love Wednesdays. I’ve been devoting time to cook with my daughter on Wednesdays when she comes down from CU for the day. We’re working our way through a series of techniques oriented lessons, and we get to enjoy the time together then enjoy the meal afterward. Last night’s lesson included this really delicious and easy salmon recipe.I’m really not a pastry chef so sort of set her loose with the creme brulee recipe while I was finishing up some work.I’m also really not a creme brulee fan, but one bite of this silky dessert, which she produced perfectly (except for the sugar topping because of a faulty ktichen torch) and I just might change my mind for good!

Salmon with Mustard Creme Fraiche and Tomato Coulis
Serves 4

4 salmon filets, about 1/3 pound each
4 tablespoons creme fraiche
1 tablespoon whole grain mustard
2 tablespoons extra virgin olive oil
1 large shallot, minced
1 clove garlic, minced
4 tomatoes, peeled, seeded and diced
salt and pepper

Place salmon in a baking dish sprayed with cooking spray. Stir together creme fraiche and mustard and spread evenly over the 4 pieces of salmon. Refrigerate for 20 minutes. Bake salmon at 350 degrees until cooked through, about 20 minutes. Heat olive oil in a small pan over medium heat and add shallot and garlic; sweat for 10 minutes, then add tomatoes and simmer on low until somewhat creamy, about 15 minutes. Season with salt and pepper. To serve, spoon tomato coulis on a plate and top with a salmon filet.


3 Comments  •  Comments Feed

  1. Pink Lady says:

    hey there, did you just bake your salmon? if so, was it covered and what temp? i always broil mine but i imagine that you shouldn’t do that with the mustard sauce on it. did you add some creme fraiche to the tomatoes to make it “creamy” or do the garlic and shallot just do it naturally?

    • Michele says:

      Hi Pink Lady1 I bake the salmon uncovered at 350 degrees. The juices from the shallot give the tomatoes that creamy look – there isn’t any additional creme fraiche added to them. Hope you try it and like it!

  2. Pink Lady says:

    Thanks! i definitely will and i’ll credit you on my site when i do 😉

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