It's hard to pass up salmon, especially if you're lucky enough to get it fresh at the seafood counter. It's also super healthy and I'm trying to incorporate more of it into my diet. I also love, love, love mustard -- so this recipe had me immediately. This was very juicy salmon with a nice crust on top, and would go with just about anything. However, I chose to pair it with some simply sauteed haricots verts (just sauteed with salt, pepper, garlic - nothing fancy!).
Ingredients:
2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce) salmon fillets
Salt and freshly ground black pepper
6 lemon wedges (or however much you prefer)
Directions:
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. NOTE: If you don't have a mini food processor, you can chop the herbs finely and mix together in a bowl.
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 for medium. If a thick cut piece of salmon - you may want to cook a bit longer if you like it cooked more well done or medium well, but be careful not to burn the top of the salmon under the broiler. Transfer the fillets to plates and serve with lemon wedges.
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