Tuesday, May 1, 2012

Herb and Mustard Glazed Salmon

Some nights, after a long day, I only have energy and patience to make a quick, simple dinner. On those nights, fish is a great way to go since it cooks quickly and can taste delicious with little effort. I like to try out different salmon recipes when I can, and this one sounded like it would be a winner. If you have a food processor or blender, the glaze takes no time at all to make, then all you have to do is broil the fish.

The combination of the garlic, herbs, and mustard make this salmon really flavorful, and just a little but sharp. It tastes like it should have taken lots of hard work to make, but it's the exact opposite. Prep time is 10 minutes, and then it only take about 7 minutes to cook. My dad, who is not a big fan of salmon, loved this recipe and surprised himself when he realized he liked a salmon dish. The salmon I used still had the skin on it, that way it is easier to lift off the baking sheet when it comes out of the oven. The skin sticks to the aluminum foil and the filet slides off easily. I also only used whole grain mustard in the glaze, but add the Dijon if you want.

Adapted from Giada De Laurentiis
Serves 6

4 garlic cloves, peeled
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 1/2 tablespoon dry white wine
1 tablespoon olive oil
1 tablespoons Dijon mustard (or use more of the whole grain mustard)
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce) salmon fillets
Salt and pepper
lemon wedges, to serve (optional)

In a food processor or blender, combine the garlic, rosemary, thyme, wine, oil, and mustard. Blend until combined and there are not more big garlic chunks.

Preheat your broiler. Line a baking sheet with foil and spray with nonstick cooking spray. Place salmon filets on the baking sheet and season them with salt and pepper. Spoon the mustard mixture over the filets. Broil for 5 to 7 minutes, or until the salmon is just cooked and flakes easily. Serve with lemon wedges. Pin It Now!

No comments:

Post a Comment