Delouis Fils Dijon Mustard Encrusted Salmon

Chef Christopher Koetke, culinary instructor at Kendall College (Evanston, Illinois), created this recipe in honor of the Grand Champion of the 1998 International Mustard Competition.

Mustard Encrusted Salmon

1/3 c. Delouis Fils Dijon mustard
1 c. bread crumbs
1 egg white
1/2 stick unsalted butter
4 6 oz pieces of raw salmon (cut about 1 inch thick)
2 Tbsp. OOO Olive Oil or other extra virgin olive oil
6 oz. small green beans cooked in boiling salted water
4 medium portabella mushroom caps
5 Tbsp. OOO Olive Oil or other extra virgin olive oil
2 Tbsp finely chopped parsley

In a bowl, mix until smooth the mustard, bread crumbs, egg white, and butter. Season both sides of the salmon with salt and white pepper. In a hot sauté pan, add 2 Tbsp. olive oil and sauté each piece of salmon on one side only for about 1 minute. Remove from the pan and let cool. Coat the seared surface of each piece of salmon with 1/8 inch thick layer of the prepared mustard mixture.

In a moderately hot sauté pan, sauté mushroom caps in 3 Tbsp. oil until browned on both sides and cooked through (about 4 minutes). Season the mushroom caps and keep warm. Place the salmon, encrusted side down, in a hot sauté pan with 2 Tbsp. oil. After 30 seconds (when the crust is lightly browned), flip the salmon over and cook for 30 more seconds. Place the salmon in a 350 degree over for 5 to 8 minutes or until slightly medium rare in the center. Place a portabella cap in the middle of each plate and top with warm green beans. Place a piece of salmon on top of the green beans. Spoon some caramelized shallot vinaigrette (recipe follows) around the salmon and sprinkle with parsley. Serves 4.

Caramelized Shallot Vinaigrette:

1 cup plus 1 Tbsp. sliced peeled shallot
11 Tbsp. OOO Olive Oil or other extra virgin olive oil
2 Tbsp. sherry vinegar
2 Tbsp. Antique Balsamic Vinegar or other balsamic vinegar
1/4 cup water
1 Tbsp. Delouis Fils Dijon Mustard
1 1/2 tsp. salt
1/2 tsp. white pepper

In a sauté pan cook 1 cup of shallots in 3 Tbsp. olive oil over moderate heat and lightly browned. Combine the cooked shallots and the remaining ingredients in a blender and blend until smooth. It may be necessary to add more water if too thick.