Nino Salvaggio Marketplace Fishery
Fresh Flavor Fillets™
Nino’s “Fresh Flavor Fillets™” are a terrific way to experience the many interesting and delicious fish that we pre-prepare for your convenience with our own recipes of prepared stuffings, marinades, rubs and seasonings.
This delicious Salmon Entrée is best prepared using the PAN SEARING & POACHING methods.
These are 2 successful methods to cook this product.
CRISPY MUSTARD CRUSTED SALMON (Requires Seasoned Dry Bread Crumbs)
Pre-heat 1 tablespoon of vegetable oil in a non-stick (Teflon) frying pan on medium heat. Spread Honey Mustard marinate evenly over both sides of the fillet and bread each side with dry, seasoned bread crumbs . Pan sear the fillet on both sides. (Approximately 3 to 5
minutes per side depending on fillet thickness.) An additional tablespoon of oil may be needed to fry the second side.
MUSTARD CRÈME SALMON (Requires Heavy Cream)
In a small sauce pan or sauté pan, add ½ to ¾ cup of heavy whipping cream depending on size of fillet and the amount of additional sauce you wish to make. Bring cream to a simmer in the pan. Spread the honey mustard marinate evenly over both sides of the fillet and place fillet in the simmering cream. Cook fillet in the simmering cream approximately 3 to 5 minutes per side. As the fillet cooks, the cream will thicken somewhat, and form a medium bodied sauce.
Fish will be fully cooked when a small incision in the thickest part of the fillet is able to flake the flesh, it is no longer translucent but fully opaque in color, and the fillet is firm. Remove the fillet from the pan and place on a serving plate. Season the creamy mustard sauce with salt and pepper and pour over the fillet. Serve.
*Consumer Advisory: This marinate is uncooked and as such “consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness”.
© Nino Salvaggio Marketplace 2005