Stone Ground Mustard And Apricot Salmon Food

APRICOT DIJON SALMON AND BROCCOLI

Steps:

• Preheat Oven to 450˚F. Line a large baking sheet with parchment paper or silpat.
• Place broccoli florets on lined baking sheet and toss with 2 Tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp pepper, or to taste. Roast broccoli by itself at 450˚F for 5 minutes to soften, since broccoli needs a little more time to cook than salmon then remove from oven.
• Meanwhile, in a small saucepan, combine all glaze ingredients, bring to a simmer and cook 1 minute then remove from heat and set aside.
• Push broccoli to the long sides of the baking sheet and arrange salmon (skin-side-down) in the center, leaving a little space between each filet. Season salmon with 1/2 tsp salt and 1/4 tsp pepper, or to taste. Divide glaze evenly between each filet, spreading to coat the top and sides. Bake uncovered at 450˚F for 6-10 minutes*, or until flakey and just cooked through.

STONE-GROUND MUSTARD AND APRICOT SALMON

Steps:

• Preheat the broiler and place the oven rack about 5 to 6 inches away from the heat source.
• Line a rimmed cookie sheet or broiler pan with foil and coat with nonstick cooking spray.
• In a small bowl, combine the mustard and apricot preserves.
• Place the salmon on the prepared pan, skin side down. Sprinkle with salt and pepper. Place in the oven and broil for 5 minutes.
• Remove and spread mustard mixture evenly over the top and cook an additional 5 to 6 minutes, or until internal temperature reaches 145°F.
• To store, cover and refrigerate in a sealed container for up to 3 days.

MUSTARD ROASTED SALMON

Steps:

• Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.
• In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.

JOHNNY GARLIC'S CEDAR PLANK SALMON

Steps:

• Preheat oven to 400 degrees F.
• In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
• Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
• Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.
• Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.

EASY APRICOT-GLAZED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix apricot preserves with mustard.
• Place salmon fillets on the prepared baking sheet. Brush 1/2 of the apricot mixture over top.
• Bake on the top rack of the preheated oven for 16 minutes. Pull from the oven and brush with remaining apricot mixture. Cook until salmon flakes easily with a fork, about 2 more minutes.

APRICOT-MUSTARD GLAZE

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

MAUI MUSTARD SAUCE

Steps:

• Stir together all ingredients in a small bowl. Cover and chill.

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.

ZESTY APRICOT GLAZED SALMON

Steps:

• In a small saute pan over medium heat, heat oil.
• When hot, add jalapenos and saute until caramelized.
• Add garlic, and after a minute, deglaze with white wine. Then add the mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
• Preheat oven to 400 degrees F.
• Place salmon fillets on parchment paper or non-stick foil on a baking sheet and lightly season the fillets with salt and pepper, and place a rosemary sprig on each fillet.
• Spoon cooled apricot mixture over fillets.
• Bake salmon approximately 13 minutes.
• Garnish with lemon zest.

ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD

Steps:

• Heat your oven to 400 degrees.
• Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
• Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.