Saumon A La Moutarde* Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Spread a thin layer of Dijon mustard over the flesh side of each fillet, then dot or press the whole-grain mustard into the Dijon so you have a textured mustard coating.

Sear salmon

Heat a large nonstick or stainless-steel skillet over medium-high until hot. Add 1 tablespoon olive oil and 1 tablespoon butter; swirl to coat. When butter foams, place salmon fillets skin-side down, spacing them so they don't touch. Press gently with a spatula for 15–20 seconds to ensure even contact. Cook skin-side down until skin is crisp and the fish is cooked about two-thirds of the way up the sides, about 4–5 minutes depending on thickness. Flip carefully and cook the flesh side for 1–2 minutes more until the mustard glaze is set and the center reaches about 125–130°F for medium-rare to medium. Remove to a warm plate and tent loosely with foil while you finish the fricassee and onions.

Finish

If desired, squeeze lemon wedge over each fillet just before serving.

Prep vegetables

Trim and clean leeks thoroughly to remove grit; slice into 1/4" rounds. Wipe shiitakes with a damp cloth, remove stems, and slice caps. Chop shallot and mince garlic.

Cook aromatics and mushrooms

In a medium sauté pan set over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add the chopped shallot and cook, stirring, until softened, about 2 minutes. Add minced garlic and cook 30 seconds more until fragrant. Add sliced leeks and cook, stirring occasionally, until leeks are wilted and beginning to soften, about 4 minutes. Add shiitake slices, increase heat to medium-high, and cook until mushrooms release their liquid and it mostly evaporates, about 4–5 minutes.

Deglaze and finish

Add 1 tablespoon white wine or stock to deglaze the pan, scraping up any browned bits. Let reduce for 1 minute. Reduce heat to low, stir in 1/4 cup heavy cream and 1 teaspoon chopped fresh thyme. Simmer gently until the cream thickens slightly and coats the vegetables, 2–3 minutes. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Keep warm until plating.

Peel and prepare onions

Peel cipollini onions, leaving root end intact if possible so they hold shape. Keep whole.

Brown and braise

In a small skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the whole cipollini onions in a single layer and cook, turning occasionally, until edges begin to brown, about 6 minutes. Sprinkle 1 teaspoon brown sugar over the onions and stir to coat; cook 1 minute. Add 1/4 cup water and 1 teaspoon sherry vinegar, bring to a simmer, then reduce heat to low, cover, and braise gently until onions are tender when pierced with a knife, 8–10 minutes. Remove lid and increase heat to medium-high to reduce braising liquid until it becomes glossy and coats the onions, 2–3 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Keep warm.

Divide leek and shiitake fricassee among 4 warm plates, making a shallow bed in the center of each plate.

Place a seared mustard-coated salmon fillet atop each bed of fricassee, skin-side down so the crisp skin shows.

Arrange 3 cipollini onions beside each fillet. Spoon any glossy reduced braising liquid over the onions and around the fricassee for extra flavor.

Sprinkle chopped fresh parsley and a little lemon zest over the salmon and vegetables. Serve immediately with lemon wedges on the side.