Crisp Mackerel Salad With Grainy Mustard Vinaigrette Food

CRISP MACKEREL SALAD WITH GRAINY MUSTARD VINAIGRETTE

Crisp Mackerel Salad with Grainy Mustard Vinaigrette image

Fatty cold-water fish, such as Atlantic mackerel (also called Boston mackerel), deliver the most important forms of omega-3 fatty acids, helping to reduce cholesterol and even stave off type 2 diabetes and some cancers. Avoid king mackerel, however, as it has high mercury levels. Here the fish is marinated in lemon juice, then broiled so the skin crisps.

Yield serves 4

Number Of Ingredients 11

Ingredients

4 skin-on fresh Atlantic mackerel fillets (about 4 ounces each)
Juice of 1 lemon
2 tablespoons whitewine vinegar
1 tablespoon finely chopped shallot
1 tablespoon wholegrain mustard
1 small garlic clove, minced
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for broiler pan
1 tablespoon finely chopped fresh tarragon
1 tablespoon snipped fresh chives
1 to 2 bunches watercress, thick stems removed (4 cups)

Steps:

Heat broiler with rack 4 inches from heat source. Place mackerel in a nonreactive (glass or ceramic) baking dish. Pour lemon juice over fish, and let stand 10 minutes, turning once or twice.
Meanwhile, whisk together vinegar, shallot, mustard, garlic, and 1/4 teaspoon salt; season with pepper. Let stand 10 minutes. Gradually add oil, whisking until emulsified. Whisk in tarragon and chives.
Remove mackerel from lemon juice (discard juice), and pat dry with paper towels. Score skin a few times with a sharp knife. Sprinkle with 1/4 teaspoon salt and season with pepper.
Lightly brush a broiler pan or rimmed baking sheet with oil. Arrange mackerel, skin side up, on pan. Broil until fish is cooked through and skin is crisp and browned, 3 to 4 minutes.
Toss watercress with 1 tablespoon vin aigrette. Divide watercress among four plates; top each with a fish fillet, and drizzle with remaining vinaigrette, dividing evenly.
(Per Serving)
Calories: 338
Saturated Fat: 5.2g
Unsaturated Fat: 19g
Cholesterol: 79.4mg
Carbohydrates: 2.2g
Protein: 22g
Sodium: 405mg
Fiber: .3g

POTATO SALAD WITH GRAINY MUSTARD

Potato Salad With Grainy Mustard image

Make and share this Potato Salad With Grainy Mustard recipe from Food.com.

Provided by dicentra

Categories Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs yukon gold potatoes, unpeeled
1 cup finely chopped red onion
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh tarragon
1/2 cup capers, chopped
3 tablespoons grainy mustard
salt and pepper
1/4 cup olive oil
4 teaspoons white wine vinegar

Steps:

Place potatoes in a pot and add water to cover. Bring to a boil. Cook for about 40 minutes or until fork-tender.
Drain and let cool enough to handle. Peel and cut in small cubes.
In a large bowl, combine potatoes, red onion, herbs, capers, mustard, salt and pepper. Add olive oil and vinegar.
Cover and refrigerate 2 hours before serving.

Nutrition Facts : Calories 297.4, Fat 14.4, SaturatedFat 2, Sodium 647.6, Carbohydrate 39.9, Fiber 4.8, Sugar 3.4, Protein 4.7

HERB MUSTARD VINAIGRETTE

Herb Mustard Vinaigrette image

A really simple yet tasty herb vinaigrette to go on a slice of bread or a salad of your choosing. Recipe obtained from a local bread shop.

Provided by Topher

Categories Savory

Time 3m

Yield 1 container, 1 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup finely chopped basil
2 tablespoons chives, chopped
1 teaspoon oregano, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Combine all ingredients.
Mix together.
Serve with bread as a dip or spread or even as a salad dressing.

Nutrition Facts : Calories 489.1, Fat 54.3, SaturatedFat 7.5, Sodium 1220.9, Carbohydrate 2, Fiber 1.1, Sugar 0.3, Protein 0.8

CRISP MACKEREL SALAD WITH GRAINY-MUSTARD VINAIGRETTE

Crisp Mackerel Salad with Grainy-Mustard Vinaigrette image

Mackerel is richly-flavored and contrasts nicely with the zing of the vinaigrette.

Provided by Martha Stewart

Categories Seafood Recipes

Number Of Ingredients 13

Ingredients

4 fresh Atlantic mackerel fillets (also called Boston mackerel), skin on (about 4 ounces each)
Juice of 1 lemon, (about 2 Tablespoons)
2 tablespoons white-wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon whole-grain mustard
1 small garlic clove, minced
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
Vegetable-oil cooking spray
4 cups watercress, thick stems discarded

Steps:

Preheat broiler. Place mackerel, skin side down, in a nonreactive baking dish. Pour lemon juice over fish, and let stand 10 minutes, turning once or twice.
Meanwhile, whisk together vinegar, shallot, mustard, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let stand 10 minutes. Add oil, whisking until emulsified. Add tarragon and chives.
Remove mackerel from lemon juice, and pat dry. Score skin 3 times. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Coat a broiler pan with cooking spray. Lay mackerel, skin side up, on pan. Broil until fish is cooked through and skin is crisp and browned, 3 to 4 minutes.
Toss watercress with 1 tablespoon vinaigrette. Serve mackerel over watercress, and drizzle with remaining vinaigrette.

Nutrition Facts : Calories 339 g, Cholesterol 79 g, Protein 22 g, SaturatedFat 5 g, Sodium 305 g

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