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.
MUSTARD-CRUSTED SALMON
OUR DAUGHTER sent us whole salmon for Christmas one year, so I searched the web and found this recipe. I have served this with a wild rice pilaf, and a green vegetable. With these colors, it makes a lovely presentation. --Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the vinegar, sugar and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream. , Place salmon, skin side down, in a greased 8-in. square baking dish. Sprinkle with thyme, salt and pepper., Spread mustard mixture over fillets; gently press bread crumbs on top. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 347 calories, Fat 24g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 595mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.
MUSTARD SALMON WITH HERBS
I kind of threw this Dijon mustard salmon together with ingredients I had on hand. It turned out really well, much better than I was expecting. A tangy, savory, citrus delight!
Provided by mylinda
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Mix mustard, mayonnaise, Italian dressing, ranch dressing, and garlic powder together in a bowl. Squeeze 1/2 lemon over the mixture. Slice remaining lemon halves.
- Place salmon fillet on a large sheet of aluminum foil. Coat with mustard mixture and top with lemon slices. Cover with mint leaves, rosemary sprig, chives, dill sprig, and garlic, in that order. Wrap in aluminum foil and refrigerate for at least 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Place wrapped salmon on a baking sheet.
- Bake in the preheated oven until flesh flakes easily with a fork, 30 to 45 minutes. Unwrap carefully and discard herb sprigs before serving.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 11.2 g, Cholesterol 58.4 mg, Fat 17.7 g, Fiber 2.8 g, Protein 20.6 g, SaturatedFat 3.2 g, Sodium 588.8 mg, Sugar 0.5 g
ROASTED SALMON WITH GREEN HERBS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 47m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD
This dish is a little piece of spring on your plate! Sweet tender salmon, earthy spring vegetables and plenty of herbs make this the perfect weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
- Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
- Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
- Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
- Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
- Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.
SALMON WITH LENTILS AND MUSTARD-HERB BUTTER (SAUMON AUX LENTILLE
A recipe from Gourmet Magazine. The mustard-herb butter gives a lemony pop to the meatiness of the fish, while the French green lentils add a unique texture that regular brown lentils just don't have. Posted for ZWT-8 France.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For mustard butter- stir together all ingredients with 1/4 teaspoons each of salt and pepper.
- Bring lentils, water, and 3/4 teaspoons salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20-25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.
- While lentils cook, chop leeks, then wash. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6-8 minutes.
- Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.
- Saute salmon while leeks cook. Pat salmon dry and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then saute salmon turning once, until golden and just cooked through, 6-8 minutes total.
- Serve salmon, topped with remaining mustard-butter, over lentils.
BROILED SALMON WITH HERB MUSTARD GLAZE
Fast meal. Divine taste. This recipe is from Giada's Everyday Italian on Food Network. My husband loves salmon and thought this was perfect. The kitchen smelled wonderful while it was cooking. Worthy of company or to treat yourself with little effort. I did substitute dill for the rosemary. I served it with gruyere potato gratin and sugar snap peas.
Provided by Kitchen Witch Steph
Categories Very Low Carbs
Time 19m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and one tablespoon of whole-grain mustard.
- If you don't have a mini food processor, finely chopping it all by hand works as well.
- Grind the mustard sauce until combined.
- Transfer to a small bowl and add the remaining tablespoon of whole-grain mustard.
- Set sauce aside.
- Preheat the broiler.
- Line a baking sheet with foil and spray it nonstick spray.
- Place salmon fillets on the baking sheet and sprinkle with salt and pepper.
- Broil for two minutes and then spoon the mustard sauce over the fillets.
- Continue broiling the fillets until they are cooked through and golden brown, about 5-6 more minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 246, Fat 10.1, SaturatedFat 1.7, Cholesterol 77.4, Sodium 240.2, Carbohydrate 1.6, Fiber 0.6, Sugar 0.3, Protein 35.1
CEDAR PLANK SALMON WITH MUSTARD-HERB GLAZE
Grilling salmon on the cedar plank infuses the fish with an aromatic smokiness highlighted by the herb and mustard glaze. A simple and elegant presentation. You need a 15 inch cedar plank and prep time includes the plank soaking period.
Provided by ninja
Categories Very Low Carbs
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put a weight atop the cedar plank and soak in water for a minimum of one hour, preferably longer.
- Brush the flesh side of the salmon fillet with olive oil; season with Kosher salt and fresh black pepper. Combine Dijon mustard and herbs; brush over salmon.
- Place the soaked plank on grill grate over medium-high heat; cover and heat for 3 minutes. Turn plank over with tongs and heat until light smoke develops, about 3 minutes more.
- Place salmon skin-side down on heated plank over medium-high heat; cover and grill until salmon reaches an internal temperature of 140 F, 15-20 minutes.
- Transfer salmon to serving plate. With tongs carefully remove hot plank from grill to a safe, heat-resistant cooling place. Let salmon rest 5 minutes before serving.
Nutrition Facts : Calories 181.5, Fat 5.4, SaturatedFat 0.9, Cholesterol 78.8, Sodium 158.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 30.6
SALMON WITH GRAINY MUSTARD AND HERB SAUCE
Make and share this Salmon With Grainy Mustard and Herb Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°.
- Prepare the fish: place fillets, skin sides down, in a 9-inch pie plate coated with cooking spray.
- Sprinkle with wine, salt, and pepper; top with shallots.
- Cover with foil; bake for 30 minutes or until fish flakes easily with a fork.
- Prepare sauce: combine mayonnaise and broth in a small skillet, stirring well with a whisk.
- Cook over medium-low heat until well heated (about 2 minutes).
- Remove from heat, stir in chives, parsley, mustard, juice, and pepper.
- Serve fillets and sauce over rice.
Nutrition Facts : Calories 209.7, Fat 6, SaturatedFat 0.9, Cholesterol 87.5, Sodium 332.4, Carbohydrate 1.9, Fiber 0.2, Sugar 0.3, Protein 34
ROASTED SALMON WITH MUSTARD-HERB CRUST, ARUGULA MAYONNAISE, AND PUMPERNICKEL TOAST
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 12 cocktail servings
Number Of Ingredients 13
Steps:
- Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread.
- Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
- When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper.
- To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.
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.
SALMON WITH MUSTARD- HERB SAUCE
I very much love to cook and eat salmon and I am always looking for different ways to make it. This time, I made a sauce with fresh herbs, mayo and mustard and it came out perfect. I hope you enjoy this simple and delicious salmon recipe.
Provided by Erica Dinho
Categories Main dish
Number Of Ingredients 11
Steps:
- Preheat the oven to 400° F.
- In a large baking dish place the salmon fillets. Drizzle olive oil and season each fillet with salt and pepper.
- Place the baking dish in the oven and bake for 15 to 20 minutes or until the salmon is cooked through.
- Meanwhile make the sauce: place all the sauce ingredients in the food processor and process until smooth.
- Place the salmon on a serving plate and spoon sauce on top of the fish.
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.
ROCKIN' SALMON WITH CREAMY HERB SAUCE
This recipe went over big-time with guests that do not enjoy fish! The very finely minced red onions lend a slight crunch and the capers explode with each bite adding a salty balance to the sweet herby mustard sauce that covers the delicate fish. This recipe uses fresh dill. Quick enough for a weekday meal but delicious enough to serve company. Pair it with steamed vegetables or homemade coleslaw and a baked potato for a complete meal. This recipe was created for RSC #10. Good luck to all the entrants!
Provided by NcMysteryShopper
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion.
- Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon.
- In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed.
- Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!
Nutrition Facts : Calories 389.6, Fat 15.1, SaturatedFat 5, Cholesterol 109.3, Sodium 470.8, Carbohydrate 12.6, Fiber 0.8, Sugar 10.1, Protein 42.2
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