Salmon Cutlet With Olive And Mustard Food

SALMON WITH DIJON SAUCE

Steps:

• SEASON salmon with salt and pepper. Place into greased baking dish, skin side down.
• MIX remaining ingredients. Reserve 1/3 cup sauce. Spread remaining sauce over salmon pieces.
• BAKE salmon at 400°F for 10 to 15 min. until salmon is cooked through. Serve with the reserved mustard sauce.

MUSTARD-GLAZED SALMON

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.

PANKO-CRUSTED SALMON

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

DIJON BAKED SALMON

Steps:

• 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.

PANKO-CRUSTED SALMON

Steps:

• Preheat oven to 375˚F. Combine the mustard, honey, olive oil, scallions and black pepper. Brush all over salmon. Combine the pecans and panko crumbs and sprinkle on top of the salmon. Bake for 25 minutes. Serve hot, warm or cold. As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2013) - Subscribe Now.

SALMON CUTLETS IN INDIAN CREAMY SAUCE

Steps:

• Chop onions and garlic.
• Heat 4 tablespoons of olive oil in a saucepan.
• Add the onions and fry at medium heat for about 5 minutes.
• Add the garlic and the spices to the onions.
• Mix well and leave to cook for another 5 minutes.
• Add the chopped tomatoes and the coconut milk.
• Season the sauce.
• Cover and simmer for 20 minutes.
• 10 minutes before the end, fry the salmon cutlets in a separate fry pan until slightly golden Season the salmon.
• Serve with the sauce and basmati rice.

SWEET MUSTARD SALMON WITH GARLICKY VEG

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Boil the potatoes for 10 minutes until tender. Meanwhile, whisk the mustard, orange juice and honey together in a bowl to make a marinade. Turn the salmon fillets in the marinade until evenly coated, then set aside. Deseed the peppers and cut into thick strips.
• Drain the potatoes and tip into a shallow ovenproof dish or roasting tray with the peppers and sugar snap peas. Drizzle over the oil, salt and pepper, then toss everything together. Put the salmon fillets on top of the vegetables and pour over the marinade. Bake for 20-25 minutes until the salmon is cooked and just starting to brown.

HONEY MUSTARD CUTLETS

Steps:

• Line a baking sheet with a wire rack.
• Heat the oven to 275 degrees F.
• Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
• In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

SALMON CUTLET WITH OLIVE AND MUSTARD

Steps:

• Put the olives through a garlic press into a small bowl (or otherwise finely dice / crush them). Let the juice run into the bowl at the same time.
• Add mustard, garlic and olive oil with and whisk together with a fork.
• Lightly spread mixture over both side of the salmon.
• Heat BBQ plate at medium to low temperature and lightly oil the plate.
• Cook until done turning once. I normally look at the change in colour at one end. When it's about half way through turn and when the same texture has gone the whole way through it's ready.
• Nice served with some vegetables that have been lightly grilled on the BBQ at the same time.