Kathy Maister's Start Cooking

Cold Salmon with Creamy Mustard Sauce

print recipe card posted in Main Dishes by Kathy Maister
Difficulty:

On a warm night, no one wants to spend time in a hot kitchen cooking. If you take just a few minutes in the morning to microwave salmon, it will be ready and waiting for you to have cold for dinner. This cold salmon is also perfect to serve year round for brunch or lunch.

Salmon actually tastes fantastic when it is served cold. This one-pound piece of salmon will make 4 servings and take about 5 minutes to cook in the microwave.

I’m going to give you a quick review, but do check out my video on Baked Cod and Microwave Salmon.

The salmon will cook more evenly if it gets cut, in advance of cooking, into serving size pieces.

Put the salmon in a microwave-safe dish. Drizzle on some fresh squeezed lemon juice.

Sprinkle on some salt and freshly ground pepper.

Cover the salmon with plastic wrap, leaving a vent for the steam to escape.

I like my salmon cooked completely through, so I am going to microwave this on high for 5 minutes. All microwaves are different. Yours may take a little less or a little more time.

Once it is cooked let it cool.

If the skin is still on the bottom of your salmon, either cut it off or just peel it off with your fingers. The skin doesn’t look or taste that great when you are serving COLD salmon.

Put the salmon on a decorative platter and garnish (decorate) it with lemon and parsley. Cover it with some plastic wrap and put it in the refrigerator until you are ready to eat.

For the sauce, mix together:

1/2 cup of sour cream

2 Tablespoons of mustard (Dijon)

2 Tablespoons of honey

2 teaspoons of lime juice

The Dijon mustard adds a really sharp taste to this sauce. You may want to add a bit less if you prefer it less “hot”. Keep in mind that when serving anything cold, you need to season it a bit more heavily.

Rather than using my lemon juicer, I just squeezed two wedges of lime juice into the sauce.

Pour the sauce into a nice serving bowl.

Serve the sauce on the side with some steamed asparagus and fresh tomatoes.

Enjoy!

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2 Comments

Link said:

You may want to add a bit less if you prefer it less “hot”. Keep in mind that when serving anything cold, you need to season it a bit more heavily.

startcooking said:

Thanks Link – you are so right!
The mustard does give this sauce a bit of a kick.