Alex Mackay's Salmon with Sprouts, Bacon & Mustard Cream Sauce

Serves 2:


The slightly salty, meaty combination of bacon and salmon came from a brunch of bacon, eggs and a salmon steak we served at Brasserie Flipp in Wellington. It is a real comfort dish, one that leaves you feeling satisfied and sleepy. The key to the sauce is to catch the flavours of the bacon and mushrooms in the bottom of the pan, then boil the stock before adding the cream. I use chicken stock because I like it with the bacon; fish or vegetable stock would be fine too. The sauce also works with beef, chicken and pork.

For younger kids, don't put the mustard onto the salmon, but leave it in the sauce.

The bacon may be too chewy so fry it for a minute less and then give it a go. Without the bacon the recipe is good to puree or chop and freeze for babies and toddlers.

Mashed or simmered potatoes, or bread
Prep ahead Sauce, except mustard and rosemary, up to 2 hours ahead
Prep/cooking 30–35 mins
Active time 20–25 mins
2 skinless salmon fillets, 130–140g each and 2–2.5cm thick
4 tsp grain mustard
2 tsp vegetable oil
100g bacon lardons or streaky bacon, cut into 2cm chunks
150g small button mushrooms, halved 1/2 medium red onion, peeled and cut into 1cm dice
15g butter
100ml chicken stock or water
6 tbsp double cream
1 tbsp chopped rosemary
12 Brussels sprouts (120g), trimmed and halved
Salt and freshly ground black pepper


Preheat your oven to 120°C/Gas 1/2, position middle shelf. Boil your kettle.

Start with the salmon. Get a non-stick baking tray. Put the salmon on the tray. Season each fillet with salt. Spoon 1 tsp of the mustard onto each fillet. Brush the mustard evenly all over the flesh. Bake for 22 minutes.

While the salmon bakes, make the sauce. Get a medium-large frying pan.

Put the pan on a high heat. Add the oil and get it really hot. Add the bacon and fry for 2 minutes until lightly browned. Add the mushrooms, red onion and butter. Fry for 3–4 minutes until the mushrooms are golden, but be careful not to burn the onion. Add the chicken stock and bring to the boil. Stir in the cream. Bring back to the boil. Stir in the remaining 2 tsp of mustard and the rosemary. The sauce should be thick enough to coat the back of a spoon; if it's not, boil for a little longer. If the salmon is not ready, take the pan off the heat.

Get a large pot. Fill it with boiling water. Add salt and bring back to the boil. Put a colander in your sink. Boil the Brussels sprouts for 3–5 minutes or until tender. Drain and return them to the pan. Saute over a medium heat for 10–30 seconds to remove excess water.

Once the salmon is cooked, bring the sauce to the boil. If the sauce is too thick when you reheat it, stir in hot water, 1 tbsp at a time, until it is a spoon coating consistency. Turn off the heat. Put the salmon into the sauce.

Brush the sauce all over the salmon. Scatter the Brussels sprouts around the salmon. Take it to your table in the pan.

Cook extra.

Bake extra salmon fillet(s) brushed with mustard. The mustard coated salmon makes a great sandwich or wrap with cress or rocket and mayonnaise, or a salad with grains, potatoes or pasta.


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