BROILED SALMON WITH HERB MUSTARD GLAZE
Provided by Giada De Laurentiis
Categories main-dish
Time 19m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
- Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
- Transfer the fillets to plates and serve with lemon wedges.
SALMON WITH MUSTARD-CREAM SAUCE
In this super quick preparation, salmon fillets are brushed with Dijon mustard and quickly grilled, then served with a creamy mustard sauce with herbs and garlic.
Provided by Philadelphia Cooking Creme
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Heat greased barbecue to medium heat.
- Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
- Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.
Nutrition Facts : Calories 250 calories, Carbohydrate 5.8 g, Cholesterol 72 mg, Fat 12.3 g, Protein 27.3 g, SaturatedFat 5 g, Sodium 581.4 mg, Sugar 0.1 g
SPICED SALMON WITH MUSTARD SAUCE
from Cooking Light. (1) While broiler preheats, prepare salmon; (2) While salmon cooks, prepare couscous and frozen veggies. This is the fastest, healthiest, and most well-rounded weekday dinner (or even for a dinner party)!
Provided by mikey ev
Categories Very Low Carbs
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Combine all ingredients except the salmon in a small bowl, stirring well with a fork.
- Rub mustard mixture evenly over each fillet.
- Place fillets, skin side down, on a jellyroll pan coated with cooking spray.
- Broil 8 minutes or until fish flakes easily when tested with a fork.
Nutrition Facts : Calories 203.3, Fat 5.9, SaturatedFat 0.9, Cholesterol 87.5, Sodium 286.3, Carbohydrate 1.8, Fiber 0.1, Sugar 1.5, Protein 33.7
SALMON WITH BROWN SUGAR AND MUSTARD GLAZE
For a delicious go-to dinner, try Bobby Flay's Salmon with Brown Sugar and Mustard Glaze recipe from Food Network.
Provided by Bobby Flay
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
- Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
Nutrition Facts : Calories 413 calorie, Fat 28 grams, SaturatedFat 6.5 grams, Cholesterol 97 milligrams, Sodium 501 milligrams, Carbohydrate 4 grams, Fiber 0 grams, Protein 35 grams, Sugar 3 grams
GRILLED SALMON FILLET WITH HONEY-MUSTARD SAUCE
Steps:
- Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
- Heat the grill to high.
- Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
- While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.
BAKED SALMON WITH HONEY MUSTARD SAUCE
"This salmon is so easy and elegant. And all the ingredients are kitchen staples!" says Valerie.
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚. Line a baking sheet with foil and lightly coat with cooking spray. Lay the salmon skin-side down on top. Set aside.
- Combine the mayonnaise, mustard, honey, chives and a pinch each of salt and white pepper in a medium bowl and stir to thoroughly combine. Remove half of the sauce to a separate bowl and set aside for serving. Season the salmon with salt and white pepper and spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet.
- Roast just until the fish is opaque in the center, about 7 minutes. Switch to the broiler setting. Broil the fish until browning in spots, 6 to 8 minutes. (Keep your eye on it to avoid burning.) Garnish with chives and serve with the reserved sauce.
SALMON LOAF WITH DILL MUSTARD SAUCE
From The Pingry School cookbook "Family Favorites" submitted by Tracy Aueron. The recipe doesn't mention if salmon should be drained or undrained so save it and use as needed or as wanted.
Provided by Oolala
Categories Onions
Time 45m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 10
Steps:
- For the loaf, mix all loaf ingredients together and bake in a loaf pan at 350 degrees F. for 35 minutes.
- For the sauce, add the oil slowly, a small amount at a time; may not use all, with the other sauce ingredients in a bowl.
- Serve sauce with the sliced salmon loaf.
Nutrition Facts : Calories 455.6, Fat 32.5, SaturatedFat 10.9, Cholesterol 186.3, Sodium 305.4, Carbohydrate 13.7, Fiber 0.6, Sugar 10.2, Protein 27
COLD SALMON WITH MUSTARD SAUCE RECIPE
Posted for the ZWT III flight to Scandinavia. This is a great alternative to the usual poached salmon.
Provided by Mulligan
Categories Easy
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put fish into a shallow bowl, skin down, pull out remaining bones with a pair of tweezers.
- Wash about 2/3 of the dill, then chop it finely (stalks and all). Coarsely grind peppercorns (pestle & mortar). Mix pepper, salt, sugar and sprinkle over the fish, then cover with dill.
- Now the fish has to be weighed down with something heavy so it'll absorb the seasoning properly. You could first cover the fish with cling film, put a cutting board and a few heavy stones on top, for example. Put into the fridge and leave to marinade for at least 24 h. Check every now and then for liquid at the bottom of the bowl (spoon over the fish).
- After 24 h, the fish is ready to be cut up into very thin slices: lift out of bowl, hold knife at a 45° angle (roughly) and cut the meat off the skin.
- Prepare the mustard sauce: pour the marinade/juice that has accumulated in the bowl through a sieve, then add mustard, 1/2 teaspoon sugar, some salt & pepper and the white wine vinegar. Slowly pour in the oil while stirring the sauce. Now chop the rest of the dill (without the stalks) and add it to the mixture.
- Serve with lemon wedges and white bread.
Nutrition Facts : Calories 357, Fat 19.6, SaturatedFat 2.8, Cholesterol 82.7, Sodium 2743, Carbohydrate 14.8, Fiber 4.6, Sugar 3.8, Protein 33.5
HONEY MUSTARD SALMON
One great thing about salmon is it is such a flavorful fish you can bake it very simply. It goes very well with mustard and honey.
Provided by Kate
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil.
- Place salmon fillets on the baking sheet. Whisk mustard and honey together in a small bowl. Brush some of the mustard mixture all over the fillets, reserving some of the mixture in the bowl. Sprinkle marjoram, salt, and pepper over fillets.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes. Serve on warmed plates and top with the remaining mustard mixture.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 12.1 g, Cholesterol 49.4 mg, Fat 7.3 g, Fiber 0.3 g, Protein 21.2 g, SaturatedFat 1.4 g, Sodium 466.8 mg, Sugar 8.6 g
SALMON WITH HERBED MUSTARD SAUCE
A natural affinity exists between salmon and mustard. In this dinner recipe, a sauce of fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the salmon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Heat broiler with rack 4 inches from the heat.
- Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin.
- Meanwhile, in a medium bowl, stir together the mustard, remaining 2 tablespoons lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.
Nutrition Facts : Calories 328 g, Fat 16 g, Fiber 1 g, Protein 41 g
SALMON WITH WINE MUSTARD SAUCE
Make and share this Salmon With Wine Mustard Sauce recipe from Food.com.
Provided by BakinBaby
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare Wine Mustard Sauce by lightly sauteing shallots in butter, add wine and reduce until nearly evaporated, add cream; cook until thickened (about 4 min.); add mustard, green onions and parsley; season with salt to taste.
- You can start baking the fish about half way though starting the sauce.
- Place salmon fillets in baking pan, brush with butter, oil and lemon juice mixture.
- Bake at 400 for 15 minute or until flesh flakes easily and is no longer translucent.
- Ladle a serving of sauce on individual serving plates; arrange baked fillets on sauce, garnish with pear tomatoes and parsley sprigs.
MUSTARD-GLAZED SALMON
This dish is casual enough for a family dinner and elegant enough to serve to company.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
- Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.
BAKED SALMON WITH HONEY MUSTARD SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
- Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
- Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.
BAKED SALMON WITH MUSTARD-DILL SAUCE
An easy Baked Salmon with Mustard-Dill Sauce recipe
Provided by Deb Sokol
Categories Mustard Bake Low Carb Dinner Salmon Summer Dill Bon Appétit New Jersey Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
- Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.
SALMON WITH MUSTARD SAUCE.
Make and share this Salmon With Mustard Sauce. recipe from Food.com.
Provided by Parsley
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
- Bake for 12 to 15 minutes, basting often with wine.
- While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
- After salmon is done, serve with creamy mustard sauce over top.
Nutrition Facts : Calories 462.2, Fat 23.5, SaturatedFat 5.2, Cholesterol 93.8, Sodium 293.6, Carbohydrate 14.5, Fiber 0.6, Sugar 10.7, Protein 36.6
SALMON WITH MUSTARD MAPLE SAUCE
Steps:
- Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon in 2 batches, starting with skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.
- Remove skillet from heat and cool 1 minute. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.
SALMON IN A BENGALI MUSTARD SAUCE
Eat this with plain rice and make the sauce as hot as you like. In Bengal, the mustard seeds are ground at home, but to make matters simpler I have used commercial ground mustard, also sold as mustard powder. You may also use halibut instead of the salmon.
Provided by Madhur Jaffrey
Yield Serves 2-3
Number Of Ingredients 15
Steps:
- Cut the fish into pieces that are about 2" x 1" and rub them evenly with the salt, turmeric, and cayenne. Cover and set aside in the refrigerator for 30 minutes-10 hours. Put the mustard powder, cayenne, turmeric, and salt in a small bowl. Add 1 tablespoon water and mix thoroughly. Add another 7 tablespoons water and mix. Set aside.
- Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they start to pop, a matter of seconds, add the cumin and fennel seeds. Stir once and quickly pour in the mustard paste. Add the green chilies, stir, and bring to a gentle simmer. Place the fish pieces in the sauce in a single layer. Simmer gently for about 5 minutes, or until the fish is just cooked through, spooning the sauce over the fish all the time.
COLD POACHED SALMON WITH MUSTARD-LIME SAUCE
Categories Fish Mustard Brunch Poach Lunch Lime Salmon Summer Chill Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving.
- Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. Can be made 1 day ahead. Keep chilled.)
- Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.
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- Heat the oil and butter in a non-stick pan, then add the salmon, seasoned with salt and pepper, to a pan skin side up and sear for 3-4 minutes over medium high heat until golden and crispy, then flip on the other side and cook for 2 minutes longer. It will not be cooked all the way through, remove to a separate plate.
- To the same pan, add the chopped shallots and cook for 2-3 minutes over low heat, then add minced garlic and thyme leaves, sauté for 30 seconds while stirring. Then deglaze the pan with the dry white wine and let it simmer for 5 minutes until the liquid reduces a bit, then add both mustards, chicken stock and the heavy cream, stir and let it bubble away for 5 minutes longer. Make sure your heat is set to low while making this cream sauce.
- Bring the salmon back to the pan and let it simmer in the sauce for 5-7 minutes until the salmon is opaque and cooked all the way through and the sauce is desired consistency. Taste the sauce and add more salt if necessary.
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- Season bottoms of fillets lightly with salt and pepper. Lay salmon fillets (bottom side down) in baking dish spacing them evenly apart.
GRILLED SALMON WITH MUSTARD-WINE SAUCE RECIPE | MYRECIPES
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- Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, combine garlic, salt, 1/2 tsp. pepper, the oil, and lemon juice. Brush mixture over salmon, then cook, turning once, until done the way you like, about 6 minutes total for medium.
- In a small saucepan, melt butter over medium heat. Stir in flour and cook until starting to brown. Whisk in remaining 1/2 tsp. pepper, the paprika, milk, mustard, wine, and 3 tbsp. water. Cook until simmering, then spoon over salmon and sprinkle with herbs.
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- Preheat the oven to 400° and line a rimmed baking sheet with aluminum foil. In a small bowl, stir together the mustard, olive oil and chives.
- Season the salmon fillets with salt and pepper and place them skin side down on the prepared baking sheet. Spread the mustard mixture over the tops of the fillets. Roast the fish for 6 minutes.
- Preheat the broiler. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard crust is browned and the salmon is almost cooked through. Using a spatula, carefully slide the salmon fillets off their skins and transfer to plates; leave the skin on, if desired. Serve immediately.
GRILLED SALMON STEAKS WITH CREAMY MUSTARD CHIVE SAUCE
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- Heat an outdoor grill or grill pan on the stove over medium-high heat. Brush both sides of the salmon steaks with avocado oil, then season with salt and pepper.
- Grill the salmon for 5-7 minutes each side, depending on thickness. To flip, use a spatula underneath rather than grabbing from the side with tongs (as it may cause the salmon to fall apart).
- Meanwhile, in a small bowl, stir together the mustard, yogurt, chives, honey, lemon juice, salt and pepper.
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- Combine first 6 ingredients in a small bowl, stirring well with a fork. Rub mustard mixture evenly over each fillet. Place fillets, skin side down, on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
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- Preheat your oven to 375 degrees Fahrenheit. Mix together the mustard, parsley, lemon juice, oil, and garlic in a small bowl.
- Place the salmon on a parchment lined baking tray and generously coat the top of the salmon with the herbed mustard mix.
- Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.
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- Light a gas grill or preheat a cast-iron grill pan. In a bowl, mix 3 tablespoons of the olive oil with 3 tablespoons of the tarragon and rub it over the salmon. Let stand for 5 minutes, then season with salt and pepper and grill over medium-high heat, turning once, until crisp on the outside and just barely cooked through, 8 minutes. Transfer to a plate.
- Meanwhile, in a small bowl, combine the crème fraîche, mustard, horseradish and the remaining olive oil and tarragon. Season the sauce with salt and pepper, spoon over the salmon and serve.
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- In a bowl, whisk 1 cup of the oil with the shallot and dill; season with salt and pepper. Pour two-thirds of the marinade onto a rimmed baking sheet; add the salmon skin side up. Spread the remaining marinade over the skin. Cover. Refrigerate for 2 to 4 hours.
- Meanwhile, in a medium bowl, whisk the sour cream with the mustard, lemon zest, lemon juice, vinegar and remaining 1/4 cup of oil; season with salt and pepper. Refrigerate the sauce until chilled, about 15 minutes.
- Preheat the broiler and position a rack 6 inches from the heat. Scrape the marinade off the salmon and transfer it skin side down to another large rimmed baking sheet. Season with salt and pepper. Broil the salmon for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the fillet registers 125°. Let the salmon rest for 10 minutes, then transfer it to a platter. Serve with the mustard sauce.
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- Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
- Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
- Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
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- Place fish on a broiler pan; coat fish with cooking spray, and sprinkle with 1/8 teaspoon pepper. Broil 8 minutes or until fish flakes easily when tested with a fork.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #seafood #oven #easy #salmon #fish #dietary #low-sodium #low-carb #low-in-something #saltwater-fish #equipment
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