How to Cook Perfect Salmon with wholegrain mustard bechamel fit for newbie.

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Arrange the smoked salmon in the bottom of the cooked pastry shells. Mustard and mustard seeds used to have medicinal purposes. Season the salmon fillets with salt and pepper and place them skin side down on the prepared baking sheet.

Prepare salmon fillets.
Prepare butter.
Provide flour.
Prepare milk.
You need salt.
You need pepper.
You need to prepare wholegrain mustard.
You need to prepare chopped parsley.
Provide sugar.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, but it is a good rule of thumb to add at least a pinch or 2 when you begin cooking and again at the very end. Your palate are the final guide here, so taste often.

Make the sauce.
Melt butter over medium heat.
Add flour and beat over the heat to combine.
Add milk a little at a time and beat well to keep smooth. Add more milk if sauce too thick.
Season with salt and pepper.
Add sugar, mustard and parsley..
Stir over a low heat for a minute or so.
Place salmon fillets in an ovenproof dish and pour over sauce.
Cover with foil and bake at 375º for 20 minutes.

I grilled a whole side of salmon so doubled the herb-mustard topping but I think the single recipe would have been enough to top the side of The salmon was great with HG parsley rosemary and thyme fresh cracked pepper and koscher salt. I used grainy Dejon mustard with garlic as per recipe. INGREDIENTS. whole grain mustard and dill sauce. For the mustard sauce: Place all the mustard sauce ingredients into a mixing bowl and whisk together. For the gravlax: Place a couple sheet of plastic wrap over one another.

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