The Secret Ingredient (Honey): Creamy Honey Mustard for Seafood Recipe

20111215HoneyMustardSeafoodSauce.jpg
Kerry Saretsky

The ultimate Florida-inspired honey-mustard sauce for seafood. Perfect cold for dipping crab claws and shrimp, or hot, spooned over chargrilled salmon.

Recipe Details

The Secret Ingredient (Honey): Creamy Honey Mustard for Seafood Recipe

Prep 15 mins
Cook 10 mins
Active 5 mins
Total 25 mins
Serves 4 servings
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Ingredients

  • 1/2 cup creme fraiche

  • 3 tablespoons dijon mustard

  • 2 teaspooons honey

  • 1 teaspoon whole grain mustard

  • 1 cup roughly chopped flat-leaf parsley

  • A drizzle olive oil

  • 4 (6-ounce) salmon fillets

Directions

  1. In a bowl, mix together the crème fraiche, honey, and mustards. Season with salt and pepper to taste.

  2. Serve the sauce with poached shrimp instead of cocktail sauce, or with crab claws, poached lobster, fried oysters or clams. Another alternative is hot grilled, seared, or roasted fish. For the parsley salmon, preheat the oven to 475° F. Toss the parsley with a drizzle of olive oil. Season the salmon with salt and pepper. Crust the tops of the salmon with parsley, and then place a layer of foil over the salmon, and weigh it down with a heavy pot for 10 minutes. Drizzle a rimmed baking sheet with a touch of olive oil, and place the salmon, without the foil, in the oven for about 10 minutes. Pour the mustard sauce over the top and serve hot, or serve room temperature with the sauce on the side.

Nutrition Facts (per serving)
540 Calories
37g Fat
11g Carbs
39g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 540
% Daily Value*
Total Fat 37g 48%
Saturated Fat 12g 62%
Cholesterol 144mg 48%
Sodium 476mg 21%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Total Sugars 10g
Protein 39g
Vitamin C 26mg 132%
Calcium 73mg 6%
Iron 2mg 10%
Potassium 785mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)