Salmon Cutlet With Olive And Mustard Recipes

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MUSTARD-GLAZED SALMON



Mustard-Glazed Salmon image

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

3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and pepper
4 pieces salmon fillet (6 ounces each), with skin
Chopped fresh dill (optional)

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.

ROASTED SALMON AND OLIVE-MUSTARD BUTTER AND ORZO



Roasted Salmon and Olive-Mustard Butter and Orzo image

Categories     Food Processor     Fish     Mustard     Olive     Pasta     Roast     Quick & Easy     Salmon     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup (1 stick) butter, room temperature
12 Kalamata olives or other brine-cured black olives, pitted, chopped
1 medium shallot, chopped
1 tablespoon chopped fresh Italian parsley
2 teaspoons Dijon mustard
Olive oil
8 6- to 8-ounce salmon fillets (each about 1 1/4 to 1 1/2 inches thick)
2 1/2 cups orzo (rice-shaped pasta; about 1 1/4 pounds)
Whole Kalamata olives (optional)
Fresh Italian parsley sprigs (optional)

Steps:

  • Mix first 5 ingredients in processor until well blended but still slightly chunky, occasionally scraping down sides of bowl. Season butter mixture to taste with salt and pepper. Transfer to small bowl. (Olive-mustard butter can be prepared 2 days ahead. Cover and refrigerate. Soften slightly at room temperature before using.)
  • Preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Arrange salmon fillets on prepared sheet; sprinkle with salt and pepper. Roast salmon just until opaque in center, about 14 minutes.
  • Meanwhile, cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain; return orzo to same pot. Add half of olive-mustard butter and toss to coat. Divide orzo among 8 plates. Top each serving with 1 salmon fillet. Place small dollop of olive-mustard butter atop each salmon fillet. Garnish with whole olives and parsley sprigs, if desired, and serve.

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