Salmone Alla Mostarda: How to Make this Italian Dish Inspired by the UK

The UK has a bad reputation when it comes to cuisine, but on my recent trip, we had plenty of delicious food including this salmone alla mostarda with fingerling potatoes and cherry tomatoes. Granted, it is Italian food we had in the UK, but it was still delicious. In fact, it was good enough that I wanted to do my best to recreate it right after I returned home.

This is something I love to do, especially if someone wasn’t there to share a delicious meal with me! I try to recreate it to the best of my ability so my friends can enjoy a similar delicacy that I had the opportunity to have IRL.

For the salmone alla mostarda, it is mostly simple ingredients roasted to perfection, but the game changer is the creamy and mustardy sauce. It starts with butter, shallots, and garlic with a quick splash of lemon and wine to balance out the flavor. Some whole grain mustard and cream rounds it out for the absolute perfect sauce for the salmon, potatoes, and tomatoes. I mean, I liked it so much that I had to recreate it, so give it a try and see if it transports you to the UK via Italy!

Serves 4

Suggested Wine Pairing:

The sauce calls for wine, so I suggest you also drink that wine. I recommend a pinot grigio for this one.

Ingredients:

1 pound of salmon

1.5 pounds of fingerling potatoes, halved

1/2 pound of cherry tomatoes, halved

Juice of 1/2 lemon

2 tablespoons olive oil

Salt and pepper to taste

For the Sauce:

1 tablespoon of butter

I shallot, finely diced

2 cloves of roasted garlic, smashed

Juice of 1/2 lemon

1/2 cup of white wine

2 tablespoons of whole grain mustard

1 cup of cream

Salt and pepper to taste

For the Pretty:

Parsley and parmesan of course!

Instructions:

1. Preheat the oven to 400F. Meanwhile, add the halved fingerling potatoes to a mixing bowl and add a liberal amount of salt and pepper along with 1 tablespoon of olive oil. Mix, so that all of the potatoes are shiny. Pour the potatoes onto an oiled baking sheet and bake for 40 minutes, turning halfway through.
2. Once you turn your potatoes at the 20 minute mark, add the tomatoes to the same mixing bowl and combine with 1 tablespoon of oil and salt and pepper. Mix until all tomatoes are coated and add to the baking sheet with the potatoes.
3. Next, place your salmon to a baking sheet and salt and pepper the filet, topping with a squeeze of lemon. Cook in the preheated oven for about 12 minutes.
4. To make the sauce, combine the butter in a sauce pan and allow it to melt over medium heat. Add the shallots and garlic and cook, stirring occasionally for about 5 minutes. Add the lemon juice and white wine and cover, allowing the mixture to reduce for another 5 minutes. Whisk in the mustard and cream stirring constantly. Remove from heat.
5. To serve, add the potato and tomato mixture to a plate or bowl. Top with about 2 tablespoons of the sauce. On top of that, place a salmon filet another tablespoon or so of sauce and smattering if parsley and parmesan.

Make this with my fancy arugula salad as a side dish!