GRILLED SALMON FILLET WITH HONEY-MUSTARD SAUCE
Steps:
- Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
- Heat the grill to high.
- Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
- While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.
MUSTARD-GLAZED SALMON
This dish is casual enough for a family dinner and elegant enough to serve to company.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
- Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.
GRILLED SALMON WITH DIJON MUSTARD
Get ready for grilling season with salmon steaks. This recipe pairs grilled salmon with a Dijon mustard sauce for a delicious weeknight entree.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Mix first 3 ingredients until blended. Reserve half for later use; brush fish with remaining mayo mixture.
- Grill fish 14 to 16 min. or until fish flakes easily with fork, turning after 8 min.
- Meanwhile, bring 2 inches water to boil in large saucepan. Place peas in steamer basket; place over boiling water. Cover; cook 5 min. or until peas are crisp-tender.
- Place fish on plate; drizzle with reserved mayo mixture. Serve with peas.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
MUSTARD-GRILLED SCANDINAVIAN SALMON
Serves one but can be easily doubled. Unbelievably simple - and as good for a dinner party for six as a meal for one.
Provided by English_Rose
Categories Scandinavian
Time 17m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Brush a small baking-sheet with oil and lay the salmon on it. Mix the honey, mustard and dill together and spoon on top. Roast in an oven preheated to 400°F for 12 minutes.
- Eat with new potatoes and finely sliced cucumber in olive oil and lemon juice.
Nutrition Facts : Calories 250.8, Fat 7.7, SaturatedFat 1.4, Cholesterol 77.4, Sodium 211.8, Carbohydrate 9.1, Fiber 0.3, Sugar 8.7, Protein 34.9
GRILLED SALMON AND MUSTARD HERB VINAIGRETTE
Provided by Food Network
Time 25m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Preheat a grill.
- Lightly coat the salmon with oil and grill to desired doneness.
- Lightly toss the dressing with greens, chickpeas, and cucumbers and place on a plate. Place the salmon on top. Arrange the orange segments around artistically and then sprinkle with scallions.
- Lightly chop the dill leaves and place in a bowl. Whisk in mustard and olive oil. Then add red wine vinegar and a pinch of black pepper and salt.
GRILLED SALMON WITH DILLED MUSTARD GLAZE
The sugar and dill in this glaze is used to cure gravlax by Scandinavian-Americans in Minnesota, but the combination works just as well on the grill. This is a "Staff Favorite" at Food & Wine Magazine. This recipe also works well in the oven. The lightly caramelized sweet mustard glaze and rich, smoky flavors here will find echoes in an oak-aged Chardonnay.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate and set aside.
- In a mixing bowl, whisk mayonnaise with mustard, dill, lime juice and brown sugar. Season with pepper. Set Aside.
- Light a gas grill and lightly brush grate with oil.
- Run your fingers over the salmon fillet, feeling for bones. Use tweezers to remove any bones you find.
- Brush skin side of salmon with olive oil and season with salt and pepper.
- Place fillet on grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with mustard seeds.
- Close grill and cook over moderate heat until glaze is golden and salmon is nearly opaque, about 25 minutes. Check on salmon and make sure skin does not begin to char. If skin does char move to cooler part of grill and reduce heat.
- Transfer the salmon to a platter and serve hot or at room temperature.
Nutrition Facts : Calories 381.4, Fat 17.4, SaturatedFat 2.5, Cholesterol 122, Sodium 432.8, Carbohydrate 7.6, Fiber 0.9, Sugar 3.3, Protein 46.8
GRILLED SALMON WITH MUSTARD GLAZE
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 2
Steps:
- Wash and dry salmon.
- Prepare stove-top grill. Cook salmon following the Canadian rule: measure the fish at the thickest part, and grill 8 to 10 minutes to the inch.
- While salmon is still hot, spread top with mustard.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 11 grams, Carbohydrate 0 grams, Fat 19 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 111 milligrams, Sugar 0 grams, TransFat 0 grams
WHOLE GRILLED SALMON WITH MUSTARD AND DILL
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Mix together one-half cup of the dill, two tablespoons of the mustard and the vinegar. Spread the fish open and rub this mixture over the flesh. Close the fish up and secure the edge, using slender skewers or sewing it with heavy thread. Rub the skin of the fish with one tablepoon of the oil, cover loosely and allow to marinate in the refrigerator for one hour.
- Meanwhile prepare the sauce. Combine the remaining dill and mustard in a small mixing bowl. Beat in one-third cup olive oil, the lemon juice and sugar. Season to taste with salt and pepper.
- Preheat grill to very hot. Oil a fish basket large enough to hold the fish or oil your racks. If you do not have this equipment you can also use a well-oiled double-sheet of heavy-duty foil into which you have punched holes with a fork.
- Grill the fish 10 minutes on each side, or a little longer, depending on the intensiy of the heat. For best results, you should cook the fish with the grill covered for about half the cooking time. You will be able to turn the fish only once either by turning the basket or by lifting the fish off the rack with a couple of large spatulas. You can also turn it by just turning the foil package. Before turning it, brush some oil on the skin. After turning it, you may find that some of the skin has stuck to the grill despite your best efforts. Don't worry. The second side, which will be turned up for serving should brown nicely and not stick at all. The fish is done when a wooden skewer or toothpick inserted in the center meets little or no resistance. Do not overcook the fish.
- When the fish is done, place it on heavy-duty foil. Roll it onto a serving plate so the bottom side of the fish is on top. Remove the skewers or trussing and decorate with sprigs of dill. Serve the fish hot or at room temperature with the sauce on the side.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED SALMON STEAKS WITH MUSTARD SAUCE AND ASPARAGUS
Dinner from the grill is what summer is all about -- the whole family will love this easy and super-healthy meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Heat grill to high; lightly oil grates. Make mustard sauce: In a small bowl, whisk together mustard, sugar, and vinegar. Divide sauce between two bowls (about 1/2 cup each); use one for basting and the other for drizzling. Set aside.
- In a large bowl, toss asparagus with oil; season with salt and pepper. Working in batches, if necessary, grill asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on thickness of spears. Set aside.
- Arrange salmon steaks on a baking sheet; season with salt and pepper. With a brush, baste each side lightly with some of the mustard sauce. Grill salmon steaks, basting with sauce again, until glazed and cooked through, 3 to 5 minutes per side. Transfer salmon to plates; drizzle with mustard sauce. Serve with half the asparagus and, if desired, grilled bread. (Refrigerate remaining asparagus for Garlic-Marinated Chicken Cutlets.)
Nutrition Facts : Calories 433 g, Fat 19 g, Fiber 3 g, Protein 45 g
GRILLED SALMON WITH CRUNCHY SWEET MUSTARD VINAIGRETTE
Provided by Bobby Flay
Categories Mustard Quick & Easy Salmon Summer Grill/Barbecue
Yield Serves 4; can be doubled for 6 to 8
Number Of Ingredients 11
Steps:
- Vinaigrette:
- Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
- Salmon:
- 1. Heat your grill to high.
- 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
- 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.
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- Light a gas grill or preheat a cast-iron grill pan. In a bowl, mix 3 tablespoons of the olive oil with 3 tablespoons of the tarragon and rub it over the salmon. Let stand for 5 minutes, then season with salt and pepper and grill over medium-high heat, turning once, until crisp on the outside and just barely cooked through, 8 minutes. Transfer to a plate.
- Meanwhile, in a small bowl, combine the crème fraîche, mustard, horseradish and the remaining olive oil and tarragon. Season the sauce with salt and pepper, spoon over the salmon and serve.
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- In a dry skillet, toast the mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate. In a bowl, whisk the mayonnaise with the mustard, dill, lime juice and brown sugar. Season with pepper.
- Light a gas grill. Lightly brush the grate with oil. Run your fingers over the salmon fillet, feeling for bones; use sturdy tweezers to remove any you find.
- Brush the skin side of the salmon with the olive oil and season generously with salt and pepper. Set the fillet on the grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with the toasted mustard seeds. Close the grill and cook over moderate heat until the glaze is golden and the fish is nearly opaque, about 25 minutes. If the skin begins to char, reduce the heat to low and move the fish to a cooler part of the grill. Transfer the salmon to a platter and serve hot or at room temperature.
GRILLED SALMON WITH MUSTARD & HERBS RECIPE - EATINGWELL
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3.5/5 (3)Total Time 40 minsCategory Healthy Grilled Salmon RecipesCalories 138 per serving
- Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef's knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.
- Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).
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