Sicilian Salmon w/ Mustard Sauce

The Obstinate Daughter restaurant on Sullivan’s Island in South Carolina is a favorite stop for just about everyone who comes down to Charleston. Their menu is imaginative, using all fresh ingredients and locally sourced when possible. Many of their dishes have been the inspiration for some of our favorite recipes like this Salmon Milanese. (Their dish is made with swordfish and a red sauce.) Ask your fish marked to skin and de-bone a thinly slice salmon steak and all you have to do is bread it and sear, put a salad on top and serve with a tanging mustard seed sauce.


  • 6 salmon filets, skin removed, 2 pounds in total
  • 1 cup all purpose flour
  • 1 cup of Italian breadcrumbs
  • 1/2 cup parmesan cheese, finely grated
  • Two extra large eggs, beaten with a tablespoon of water
  • 1/2 cup dry white wine
  • 1/2 cup shallots, finely chopped
  • 4 tablespoons grain Dijon mustard
  • 4 tablespoons of Dijon mustard
  • 3/4 cup whipping cream
  • 1 tablespoon capers, chopped
  • Extra virgin olive oil
  • 1 large bunch of watercress salad
  • 3 lemons

Making It

  • Make the mustard sauce by boiling the wine, shallots for 3 minutes reducing the wine in half in a medium sauce pan, then whisk in the cream and the two mustards and cook for 3 more minutes, then add the capers and season to taste
  • Prepare the fish by patting the filets dry, have three low rimmed bowls, holding each coating ingredient(s): flour, eggs and breadcrumbs mixed with the parmesan, dredge two filets at a time in the flour, then the eggs, then breadcrumb/parmesan mix. In a sautΓ© pan over medium-high heat, with a drizzle of olive oil, cook the two filets for 2 to 3 minutes each side, repeat two more times
  • Take the greens and lightly toss is the some of the mustard sauce. Plate each fish, put some sauce on the side then top with the greens, season with kosher salt and freshly ground black pepper.
  • Serve with lemon wedges (optional)

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