Salmon, you either love it or hate it. We love it and were excited to try a new recipe shared by a friend. Earlier this week, we made this recipe by our girl Ina for dinner. WOW is all we can say. This dish is absolutely delicious and warning ... the sauce is HIGHLY addictive! This would be the perfect dish for a summer dinner party. Your guests will think you spent hours making this, but it only takes about 20 minutes. Don't worry your secret is safe with us! We paired ours with roasted red potatoes and asparagus. We hope you love this as much we did!
xo,
Natalie & Ashley
Ingredients
4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Directions
Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. Combine the creme fraiche, mustard, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
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