Baked salmon fillet is a traditional preparation with its roots in the cold northern regions, particularly in Alaska, where salmon is a fundamental ingredient in the local diet. This fish, known for its mild flavor and firm texture, is highly appreciated in different Latin American countries, where it goes by names such as "grilled salmon" or simply "salmon fillet," although the way of preparing it may vary by region.
In countries like Mexico, Colombia, and Argentina, salmon is also a popular dish, but it is common to find it accompanied by creamy or citrus sauces that enhance its flavor. The Alaska-style recipe is characterized by the use of clarified butter and oil to maintain the juiciness of the fish, in addition to a mustard sauce that gives it a special touch, balancing the freshness of the salmon with the creaminess and acidity of the sauce.
How to Prepare Alaska-Style Baked Salmon Fillet with Mustard Sauce
Ingredients: Salmon Fillet, Clarified Butter, Vegetable Oil, Lemon, Butter, Shallot, Dry White Wine, Whipping Cream, Coarse Mustard, Chives, Parsley, Salt, Mini Pear Tomato, Parsley Sprig.
Place the salmon fillets on a baking tray, drizzle with the mixture of clarified butter and vegetable oil.
Cover with lemon slices.
Bake in an oven at 400 degrees Fahrenheit for 15 minutes or until the flesh is no longer translucent.
Mustard sauce:
Lightly sauté the shallots in butter.
Add dry white wine and reduce until it has almost evaporated.
Add whipping cream.
Cook and stir until it thickens.
Add coarse mustard, chives, and parsley.
Season to taste with salt.
To serve:
Spoon a portion of the sauce onto the serving plate.
Place the salmon with lemon on top of the sauce.
Garnish with mini pear tomatoes and parsley sprigs.
