Sunday, July 19, 2009

Broiled Salmon with Herb Mustard Glaze

Here's another great salmon recipe for your arsenal. This one is courtesy of Giada De Laurentiis.

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 mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

Preheat the broiler. 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.

I served this with roasted potatoes and zucchini. Preheat an oven to 425 degrees. Cut the potatoes and zucchini into wedges. The potatoes will take longer to cook, so start with them first. Lay on a baking sheet and drizzle with olive oil and season with salt and pepper. Toss lightly and make sure the potatoes are spread out in an even layer. Roast for 10 minutes then flip. Roast for another 10-15 minutes. (May take longer, it depends how big the potato wedges are.) When the potatoes have about 8 minutes left add the zucchini to the baking sheet and prepare the same way.

I made these prior to broiling the salmon and just left them in the oven while the salmon was broiling so they stayed warm. Sprinkle with grated parmesan cheese right before serving.

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