Marinated salmon, roasted and then topped with a creamy “greens” mustard sauce made with spinach and arugula.
I did not grow up eating salmon, and didn’t really have it until my 20’s, and didn’t really like it when I tried it. After I married, I tried salmon again in a restaurant, still didn’t like it. Now, all these years later, I love salmon and make it often at home. This recipe is the first way I ever made salmon at home. I clipped the recipe out of the newspaper for this reason: the author said she made it this way because her husband hated the “fishy” taste of salmon. This Roasted Salmon with ‘Greens’ Mustard Sauce is a great foray into cooking salmon at home and getting over any fear of doing so ~ and it’s really good.
The salmon is marinated in white wine, orange juice and soy sauce. This marinade “kills” any fishy taste. Although, one person’s perception of fishy is different from another person’s. Fishy to me means the fish is not of good quality. Salmon is definitely a stronger flavored fish but in a good way, I think. This marinade is good to try if want to try and tame a strong taste more to your liking.
Spinach and arugula are the “greens” in the creamy mustard sauce. The sauce is creamy, garlicky and green ~ so fresh and delicious over the roasted salmon. It’s easy to make in the food processor and perfect over salmon, or over swordfish, tuna or mahi mahi, too.
If you don’t make salmon at home, try this Roasted Salmon with ‘Greens’ Mustard Sauce, I think you’ll really like it. If you love salmon, like we do, here’s another way to make it and add to your rotation. It’s easy enough for a weeknight and elegant enough for a special occasion or entertaining.
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Marinated salmon, roasted and then topped with a creamy, "greens" mustard sauce made with spinach and arugula.
- 4 (6- to 7-oz.) salmon fillets, skinless
- ⅓ cup dry white wine
- ⅓ cup orange juice
- ⅓ cup soy sauce
- Kosher salt
- ⅔ cup coarsely chopped spinach, or whole baby spinach
- ⅔ cup coarsely chopped arugula leaves, or whole baby arugula
- 2 tbsp coarse-ground Dijon mustard
- ¼ cup sour cream
- ¼ cup half-and-half
- 2 small garlic cloves
Place salmon fillets in a shallow, nonreactive dish/pan. In a small bowl, whisk together wine, orange juice and soy sauce. Pour over salmon, cover tightly with plastic wrap and refrigerate 2 hours, turning several times.
Preheat oven to 400º. Transfer salmon to foil-lined, rimmed baking sheet, sprinkle with a little salt, and roast for 12 minutes, until just cooked through and easily flaked with a fork. Let rest, loosely tented with foil, for 5 minutes.
Meanwhile, make sauce; place spinach, arugula, mustard, sour cream, half-and-half and garlic in bowl of food processor. Process/pulse for 30 seconds or longer until greens and garlic are finely chopped and blended with other ingredients.
Plate salmon and top each serving with a dollop of mustard sauce, passing any extra sauce in a small bowl.
- I use skinless salmon, but you can certainly make this with the skin on. Place the salmon skin side down when roasting. When ready to serve, the salmon will easily separate from the skin with a spatula.
- The "greens" sauce can be prepared a day in advance; refrigerate and bring to room temperature before serving.