DIJON MUSTARD SALMON RECIPE
Love a super simple, but flavourful salmon recipe? Dijon mustard salmon is quick, easy, and full of flavor. Make this recipe tonight for a meal that goes from oven to table in just 15 minutes and it only requires few ingredients.
Provided by Olivia Ribas
Categories dinner Lunch Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Preheat the oven at 450F. In a small bowl add all the ingredients (except the salmon and the slices of lemon) and mix everything well until combined.
- Place the 4 salmon filets (skin side down) on a cast iron skillet. Add the Dijon mixture on top and sides of the salmon filets.
- Bake at 450°F for 10 minutes (the time will depend on the size of your salmon fillet). Garnish with lemon on top. Serve with cauliflower rice, green beans, roasted asparagus or mashed cauliflower.
Nutrition Facts : ServingSize 1 /4, Calories 329 kcal, Carbohydrate 7 g, Protein 28 g, Fat 20 g, SaturatedFat 2 g, Cholesterol 79 mg, Sodium 362 mg, Sugar 4 g
DIJON BAKED SALMON
This Dijon baked salmon is incredibly flavorful, moist, flaky, and a healthy dinner recipe that's made in under 30 minutes!
Provided by Lisa Bryan
Categories Main Course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 249.7 kcal, Carbohydrate 1.9 g, Protein 30.5 g, Fat 13.4 g, SaturatedFat 1.7 g, Cholesterol 87.1 mg, Sodium 371 mg, Fiber 0.5 g, Sugar 0.3 g, ServingSize 1 serving
PAN-SEARED SALMON SALAD WITH LEMON DIJON VINAIGRETTE
Pan-Seared Salmon is one of the quickest, healthiest meals you can serve your family! The fresh homemade vinaigrette brings tons of tangy, zesty flavor.
Provided by DSTR
Categories Fish Main Course
Time 13m
Number Of Ingredients 11
Steps:
- Squeeze the lemon juice into a measuring cup. Add the dijon, parsley, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly. Set aside. This makes not quite 3/4 cup of vinaigrette.
- In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Season the salmon with salt and pepper. Add the salmon skin-side down to the pan and cook 3-4 minutes. Turn the fillets over and cook another 3-4 minutes until they are no longer translucent but still moist in the center.
- Place about 1 1/2 cups of spring salad mix and a few grape tomatoes on a plate, top it with a piece of salmon. Drizzle with the desired amount of dressing and serve.
Nutrition Facts : ServingSize 4 g, Calories 513 kcal, Carbohydrate 5 g, Protein 35 g, Fat 39 g, SaturatedFat 5 g, Cholesterol 93 mg, Sodium 404 mg, Sugar 1 g
SALMON AND ARUGULA SALAD WITH DIJON VINAIGRETTE
Make and share this Salmon and Arugula Salad With Dijon Vinaigrette recipe from Food.com.
Provided by Vicki in CT
Categories < 15 Mins
Time 7m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat non stick skillet on medium/high heat.
- For dressing: In a large bowl combine dijon, horseradish, vinegar, salt, and pepper, and garlic. Whisk well. While wisking drizzle in 2 tablespoons olive oil.
- Drizzle a very small amount of oil (optional) onto fish filet. Sprinkle liberally with seasoning of choice.
- Cook salmon in skillet just until done turning once. If using thin fillets this should take very short amount of time, i.e. 2-5 minutes.
- Place arugula in bowl that dressing was made. Toss well to combine.
- Place dressed salad into two serving bowls. Top with carrot ribbons and hot cooked salmon.
Nutrition Facts : Calories 275.6, Fat 17.7, SaturatedFat 2.5, Cholesterol 58.3, Sodium 203, Carbohydrate 5.9, Fiber 1.8, Sugar 3.5, Protein 23.1
SALMON WITH OLIVE VINAIGRETTE
Steps:
- Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
- Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
- Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.
Nutrition Facts : Calories 420 calorie, Fat 26.5 grams, SaturatedFat 4.5 grams, Cholesterol 77 milligrams, Sodium 396 milligrams, Carbohydrate 6 grams, Protein 37 grams, Sugar 4 grams
SEARED SALMON WITH MUSTARD VINAIGRETTE
This has been my favorite quick and easy salmon recipe for years! I love the salmon's crispy skin and medium rare center, and the vinaigrette makes the perfect compliment. I spoon a little of the vinaigrette on each bite of salmon and drizzle it over a side dish of roasted asparagus. I adapted a Gourmet recipe by reducing the amounts of Dijon and horseradish in the original vinaigrette, which called for 4 tablespoons of each. If you can find tarragon white wine vinegar, just toss in some fresh parsley for the herbs. Please use very fresh salmon. p.s. You don't have to eat the skin, but I do recommend cooking it with the skin on to protect the tender salmon.
Provided by ninja
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat salmon dry, season very generously with Kosher salt and black pepper.
- In a small bowl whisk together vinegar, mustard, horseradish, herbs of choice, 4 tablespoons oil, and salt and pepper (if using) to taste until emulsified.
- In a large, non-stick skillet heat 2 tablespoons olive oil over medium high heat until hot.
- Sear salmon, skin side down, about 6 minutes.
- Reduce heat to medium. Turn salmon over and cook 4 minutes more, adjusting cooking time for thicker fillets.
- Spoon vinaigrette over the salmon or serve as a side condiment.
Nutrition Facts : Calories 379.9, Fat 26.2, SaturatedFat 3.8, Cholesterol 87.5, Sodium 184.9, Carbohydrate 0.9, Fiber 0.3, Sugar 0.5, Protein 33.8
SALMON WITH TOMATO VINAIGRETTE
One of "30 Best Fast Recipes Ever" as dubbed by Food & Wine. This is from Ted Allen's cookbook The Food You Want to Eat. Definitely not a salad as the title suggests, but more like a chunky sauce of tomatoes, capers, shallots and cumin to perfectly compliment the salmon.
Provided by januarybride
Categories < 30 Mins
Time 20m
Yield 4 fish fillets, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°.
- In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
- In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up.
- Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets.
- Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
- Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes.
- Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
Nutrition Facts : Calories 398.5, Fat 24.2, SaturatedFat 3, Cholesterol 102.1, Sodium 203.4, Carbohydrate 4.2, Fiber 1, Protein 40
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