Sunday, January 2, 2011

Broiled Salmon with Herb Mustard Glaze

Happy New Year!

You should probably start the year with some healthy initiatives, and that of course means eating well. It's up to you what 'well' means- small portions, low calories, good fats, lots of fresh veg and fruits, lowering red meat consumption, avoiding processed foods, eliminating sodas, etc.

One personal food goal for 2011 is to eat more salmon. And I hope to always get it from my local fishmonger, as these fillets were acquired, after they were very recently removed from the Atlantic.

My go-to glaze for salmon is usually a combo of brown sugar and dijon mustard, with a little bit of black pepper cracked in there. This recipe lends a bit of herbal slant to the usual. You ain't gotsta follow it exactly, use what you have and what you like.

Broiled Salmon with Herb Mustard Glaze
2 servings

2 cloves garlic, minced
1/2 ts dried rosemary
1/2 ts dried thyme
1/2 ts lemon juice
1 TB dry white wine
1 TB EVOO
2 TB dijon mustard
2 TB whole-grain mustard
2 6-8 oz. salmon fillets
S&P
Lemon wedges

For the glaze- In a small mixing bowl, add the garlic, rosemary, thyme, lemon juice, wine, oil, and mustards. Mix well to combine and set aside.

Fire up the broiler to high, position a rack about 6" from the flame. Line a sheet pan with aluminum foil and spray with cooking spray or rub a bit of oil all up on there. Line up the fillets on the sheet so they will be properly situated underneath the broiler, skin side down. Sprinkle with S&P. Once the broiler has been heated up for about 5 minutes, broil the salmon for 2 minutes, then remove and spoon the glaze on top, you might have a tad extra, do reserve if so. Once all sauced up, broil again until the fillets are cooked through and nicely golden brown and all delicious looking, about 5 mins. Rotate after a couple minutes if necessary for even browning. Serve with a lemon wedge, and of course, please do enjoy!

I have told you about mapping your oven's broiler, right? Yes I have, and here it is again.

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