Thursday, February 25, 2010

Broiled Salmon with Herb Mustard Glaze

Salmon holds a special place in my heart. After growing up in a small seaport town where salmon fishing was a main income source and it was common to see the bumper sticker- friends don't let friends eat farmed fish, it's not surprising that I was spoiled by the abundance of fresh salmon available. Because I'm also a mustard fan, I knew I had to try this recipe out when I found it online here.

A few tips:
-Instead of using a mini-food processor, I finely minced the herbs, put the garlic through a press, and combined the glaze ingredients in a small bowl.
-To round out the meal I roasted potatoes that were tossed in olive oil and the herbs included in the salmon glaze and prepared shallot brussels sprouts which I will post the recipe for soon.
-If your salmon is fresh you may not need the lemon wedge garnish as the glaze is quite tart on its own.

Broiled Salmon with Herb Mustard Glaze
-Adapted from recipe by Giada De Laurentiis, Food Network

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
Kosher salt and freshly ground black pepper

-Finely mince garlic, rosemary, and thyme and combine with wine, oil, Dijon mustard, and whole-grain mustard in a small bowl. Set aside.

-Preheat the broiler. Arrange 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.

1 comment:

  1. You forgot to mention how delicious it was...but I've got you covered there. It was quite delicious ;) Seriously, no need for the lemon, the mustard glaze does quite nicely without it. The brussel sprout - shallot concoction was a very very close second favorite in this meal. Please post those pictures and that recipe soon.

    I have to say, I was a little surprised by the choice of red wine to accompany the dish, but being a recent fan of seafood, what would I know? I now know the sweeter merlot was a good choice, but I can see how a zin would also do the trick, as you mentioned.

    Bravo friend! You have a real talent. Consider the tupperware returned, along with my hope to experience whatever your foodie-minded imagination has to offer next.