Seared Salmon with Soy-Mustard Sauce

Provided by Josh DeChellis Sumile

Adapted by StarChefs.com

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Prep: 10 mins
Cook: 10 mins
Ready in: 20 mins

Serves:

Ingredients

3/4 cup whole-grain mustard
3/4 cup tamari shoyu (Japanese dark soy sauce)*
2 tablespoon rice vinegar
2 tablespoon mirin (Japanese sweet rice wine)*
2 tablespoon olive oil
4 (6-ounce) salmon fillets, skin removed
1 Granny Smith apple, peeled and cut in matchsticks
2 scallions or green onions, trimmed and finely sliced *Available at Asian markets and many supermarkets.

Cooking Instructions

Preheat oven to 375°F.

Combine mustard, tamari, rice vinegar and mirin in an ovenproof saucepan just wide enough to accommodate the salmon fillets. Bring to a simmer over low heat, stirring occasionally.

Heat oil in a large skillet, preferably nonstick, over moderately high heat. Sear the salmon fillets for 1 minute on each side, until golden but not cooked through. Transfer to the saucepan, cover and bake in oven for 3 to 4 minutes, or until center of salmon is just warmed through. Transfer fillets to 4 warm plates, spoon sauce over fillets and garnish with apple and scallion.

Round Out the Meal:

With steamed brown rice.

Healthy Hint:

Substitute low-sodium soy sauce.

Kid Friendly:

This is kid friendly!

Sake Pairing:

Otokoyama "Junmai" from Hokkaido Prefecture. Suggestion courtesy of Mr. Kazu Yamazaki of the Japan Prestige Sake Association.