Our New Favorite Salmon with Butter Mustard Sauce

I love discovering new foods because even the most delicious meals  get bored sooner or later. We used to eat salmon with pink flesh (smoked or broiled) but a few month ago we felt that we can’t stand it anymore.

One week ago I found frozen fillets of Silverbrite salmon also known as dog salmon or Keta salmon. The  fish is the least commercially valuable salmon.  But we love its taste. It has very lean, meaty flesh with no odor. It cooks fast.  It must be good because my husband asked me to prepare it again with that sauce. (recipe below)

Silverbrite salmon with Butter Mustard  Sauce Recipe:

4 Tbsp unsalted butter

1 teaspoon Dijon mustard

a few grinds of black pepper

salt, sweet paprika powder and dried cilantro to taste

1 lb Silverbrite salmon (2 pieces), defrosted

1 Tbs maple syrup

1/4 cup dry white wine (cooking wine with salt and lemon juice)

Melt the butter in microwave. Add the mustard and maple syrup. Combine with the wine. Arrange the fish in a oven-proof glass dish. Sprinkle with pepper, salt, sweet paprika powder and dried cilantro. Pour in the sauce. Refrigerate for at least two hours. Remove the fish from refrigerator.  Broil for a few minutes . Fish should be opaque and sauce melted and hot.