Salmon Fillet with Walnut Mustard Recipe

Salmon and mustard are one of the most classic and successful pairings in French cuisine. But replacing ordinary mustard with walnut mustard - mild, slightly woody and of subtle aromatic complexity - transforms this simple dish into something truly remarkable. Combined with cream, mushrooms and shallots, it wraps the salmon in a velvety, fragrant sauce. A weeknight dish or dinner party recipe, ready in 40 minutes from start to finish.

Walnut mustard - an exceptional condiment

Walnut mustard is one of the most original and seductive creations of Alsatian mustard-making. Made with finely ground walnuts incorporated into the mustard, it develops woody, lightly toasted aromas of remarkable mildness. In a cream sauce, it brings an aromatic depth that ordinary mustard simply cannot match. It pairs particularly well with oily fish - salmon, trout, mackerel - and white poultry.

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Riesling from Alsace Tradition 75 cl

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Pinot Noir Alsace Tradition 75 cl

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Muscat Alsace Selection 75 cl

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Ingredients for 4 people

Preparation : 20 min - Cooking : 20 min

• 4 salmon fillets (approx. 150 to 180 g each)
• 1 kg button mushrooms
• 400 ml light crème fraîche
• 3 tablespoons walnut mustard
• 2 shallots, finely chopped
• 3 tablespoons fresh parsley, chopped
• Salt, pepper
• Butter for the dish

Method

1. Preheat the oven to 180°C. Generously butter an ovenproof gratin dish.
2. Prepare the mushrooms : trim the earthy base of the stalks. Rinse quickly in lightly acidulated water - do not soak. Pat dry with kitchen paper. Cut the larger ones in half or quarters.
3. In a bowl, mix the crème fraîche, walnut mustard, salt and pepper. Taste and adjust seasoning - the sauce needs to be well seasoned as it will dilute slightly during cooking.
4. Place the salmon fillets in the buttered dish, spacing them slightly. Arrange the mushrooms and chopped shallots around and between the fillets.
5. Spoon the walnut mustard cream sauce generously over everything - salmon, mushrooms and shallots. Scatter with chopped parsley.
6. Bake for 20 minutes at 180°C. The salmon is cooked when the flesh flakes easily with a fork and has lost its translucency at the centre. Do not overcook - salmon that is still slightly pink at the heart is far better.

Serve immediately, directly from the baking dish. Enjoy!

Tips and variations

• The three mustards : this recipe is delicious with three different Alsatian mustards - walnut mustard for a woody, mild version, riesling mustard for a more acidic, winey version, absinthe mustard for a herbal, slightly anise-flavoured original version.
• The mushrooms : vary by season - chanterelles in summer, ceps in autumn, shiitake year-round. Each mushroom brings its own personality to the sauce.
• Salmon doneness : for perfectly pearlescent salmon, reduce cooking to 15 minutes if your fillets are thin (less than 3 cm). Check by pressing gently at the centre - the flesh should yield without being soft.
• Accompaniment : basmati rice, fresh tagliatelle, steamed potatoes or a simple green salad. Wine pairing : a dry Alsatian riesling pairs perfectly with salmon and walnut mustard.
• Gratinated version : scatter with breadcrumbs mixed with chopped walnuts before baking for a crispy, fragrant crust.
• Prepare ahead : the dish can be assembled up to 4 hours ahead and kept refrigerated without the sauce. Add the sauce just before baking.

Find our Alsatian mustards - walnut, riesling, absinthe and many more - on decoalsace.fr - delivery across Europe.