Roasted Salmon with 'Greens' Mustard Sauce

Marinated salmon, roasted and then topped with a creamy, "greens" mustard sauce made with spinach and arugula.

Course Main Course

Cuisine American

Keyword mustard greens, oven roasted salmon, roasted salmon

Prep Time 2 hours

Cook Time 12 minutes

Total Time 2 hours 12 minutes

Servings servings

Calories 336kcal

Author Kelly ~ the hungry bluebird

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.