Trouble With Toast
Recipe: Broiled Salmon with Herb Mustard Glaze | July 10, 2008
Salmon? Good. Herbs? Good. Mustard? Goooooood. This was such a simple way to spruce up a common fish, and it was healthy to boot (especially when served with steamed vegetables or a small salad). Thanks, Giada! If only I could look like you while I’m cookin’…
- 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
In a food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl and set aside.Preheat the broiler to high. 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. Transfer the fillets to plates and serve with lemon wedges.
5 Comments »
Trouble With Toast 
I would have thought you more of the medium preference than the well done for salmon.
Comment by restaurantrefugee — July 10, 2008 @ 7:59 pm
Actually, I probably should have mentioned above that 2 minutes plus 5 minutes, at least under my broiler, ended up being about medium rare to medium. I do prefer my fish (and most other meats) a little underdone, but I figured I’d just quote Giada’s recipe verbatim and let people adjust as necessary for their equipment and tastes.
Does the picture make it look like it’s well done?
Comment by bettyjoan — July 10, 2008 @ 8:06 pm
Seems like this would work just as well on the grill. For that matter, seems like it would work equally well with a pork tenderloin.
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Comment by hereinfranklin — July 11, 2008 @ 3:02 am
HIF: Yes, salmon is a firm enough fish that it would probably survive the grill. However, I live in an urban one-bedroom apartment, so unfortunately, a grill is not in my immediate future. I make do pretty well with an indoor grill pan, though.
Anyway, yes, the good thing about the mustard glaze is that it would work with nearly any protein. And speaking of pork loin, stay tuned for the next recipe! 🙂
Comment by bettyjoan — July 11, 2008 @ 11:31 am
The picture definetly looks well done. Looks good though, and even more appetizing knowing that it is cooked to medium.
Comment by restaurantrefugee — July 11, 2008 @ 8:10 pm