Recipe courtesy of Sally James

Mustard Pepper Salmon with Red Wine Sauce

  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
Save Recipe


2 large or 4 small zucchini

4 (5-ounce) fillets fresh salmon

1 tablespoon freshly ground pepper

1 tablespoon mustard seeds

2 teaspoons fresh oregano leaves

2 teaspoons extra-virgin olive oil

1/2 cup red wine

4 to 6 large fresh basil leaves


  1. Boil or microwave the whole zucchini until just cooked through. Allow to cool enough to slice into thin strips. Set aside.
  2. Remove the skin and bones from the salmon. Combine the pepper, mustard seeds, and oregano and press onto the salmon tops to coat. Heat the oil in a nonstick pan and cook the salmon for 1 to 2 minutes on each side. Transfer to a baking dish and keep warm in a very low oven.
  3. Pour the red wine into the pan and cook until the wine reduces and thickens. Return the zucchini strips to a separate saucepan with a little water or stock and the basil and reheat. Serve the salmon over the zucchini and spoon over the red wine sauce.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw

Roasted Salmon with Scallops and Mustard Butter

Roasted Salmon with Sweet-n-Hot Mustard Glaze

Piquillo Peppers Stuffed with Spicy Salmon Tartar with Lemon Oil

Seared Salmon, Carrot Tortellini, Red Pepper-Cumin Sauce

Piquillo Peppers Stuffed with Spicy Salmon Tartar with Lemon Oil

Toasted Spice Salmon Burgers with Orange-Apricot Glaze and Curried Mustard Mayo

Salmon Baked in Phyllo with Warm Potato Salad