One of my favorite tried and true recipes is Giada de Laurentiis Broiled Salmon with a Herb Mustard Glaze. It’s one of those super quick meals out of a few pantry items. I follow a simple rule – if I plan on making fish – I buy it the day I plan on serving it. The guys at Whole Foods in Plymouth Meeting are so good – they send me home not only with a gorgeous piece of salmon, but they remove the skin (if asked), and put it with a nice bag of ice to keep it cold on the way home. How thoughtful, right?
I love the combo of both mustards along with the fresh herbs and shallots. A couple quick pulses of a food processor and your sauce is good to go. Serve this Herb Mustard Glazed Salmon with some asparagus and couscous and you have one heck of a weeknight dinner.
- 2 garlic cloves
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 1/2 teaspoon finely chopped fresh thyme leaves
- 1 tablespoon pinot grigio
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard, divided
- 1 shallot
- 4 (6 to 8 ounce) salmon filets
- Freshly cracked black pepper
- To a food processor, add the garlic, rosemary, thyme, wine, olive oil, Dijon mustard, 1 tablespoon of whole grain mustard and shallot.
- Pulse for about 30 seconds, until well combined.
- Transfer to a small bowl and add the remaining 1 tablespoon of whole grain mustard. Mix.
- Preheat the broiler.
- Line your rimmed baking sheet with foil and spray with a non-stick spray.
- Place the salmon filets on the sheet and season with salt and pepper.
- Broil for about 2 minutes.
- After 2 minutes, brush the mustard glaze liberally on the salmon and return to the broiler.
- Continue broiling for another 5 minutes or so until the salmon is cooked through and some of the glaze is caramelized.
Adapted from Giada de Laurentiis
Gather the ingredients
Put together the sauce
Isn’t This A Gorgeous Piece of Salmon?
Before the broiler
Broiled Salmon with Herb Mustard Glaze
[The Recipe Redo Series is when I take one of my earlier posts here at Cooking In Stilettos, redo the recipe with new pictures and add any tips I’ve learned along the way. This Tried & True originally appeared back in March of 2008: Tried & True: Broiled Salmon with Herb Mustard Glaze]
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