Even though Emmanuelle is a vegetarian these days, I thought I would post this salmon recipe anyways. I simply adore the combination of Dijon and coarse grain mustard on sandwiches and, apparently, on salmon as well. The flavor of this dish was just great. Sometimes salmon can be boring, but the liveliness from the mustard, herbs, and garlic in this sauce guaranteed that this wasn't 'just another piece of salmon'. Bonus: it only took 10 minutes. Something tells me this might become one of my 'standards'.
First, mix the mustard-herb-garlic glaze.
Broil the salmon, sans glaze for a couple of minutes.
Top the salmon with the glaze and return to the broiler.
Five minutes later you have an interesting, delicious take on salmon.
Broiled Salmon with Garlic, Mustard, and Herbs (adapted from Giada's Family Dinners)
Serves 3
1 clove garlic, minced
1 Tablespoon Dijon mustard
1 Tablespoon whole-grain mustard
1/4 + tsp finely chopped fresh rosemary (if doubling recipe, use 3/4 tsp)
1/4 + tsp finely chopped fresh thyme (if doubling recipe, use 3/4 tsp)
1/2 Tablespoon (2 tsp) dry white wine
1/2 Tablespoon (2 tsp) olive oil
Non-stick cooking spray
3 (6 oz) salmon fillets
Salt and Freshly Ground Black Pepper
3 lemon wedges
In a small bowl, mix the garlic, both mustards, rosemary, and thyme. Mix in the wine and oil. Set aside.
Preheat the broiler. Line a heavy rimmed baking sheet with foil and spray with cooking spray. Place fillets on baking sheet and sprinkle with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until fillets are just cooked through and golden brown, about 5 minutes longer. Serve with lemon wedges.
Notes: the lemon is an absolute must.
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