Sweet Mustard Salmon With Garlicky Veg Recipes
SWEET MUSTARD SALMON
Lemon juice, mustard and brown sugar add something special to this salmon dish. -Cortney Claeson, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place salmon on a 15x10x1-in. baking pan coated with cooking spray. Drizzle with lemon juice; brush with mustard. Sprinkle with brown sugar., Bake, uncovered, at 375° for 12-15 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 326 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 218mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SWEET MUSTARD SALMON WITH GARLICKY VEG
A healthy and simple way to tart up salmon
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Boil the potatoes for 10 minutes until tender. Meanwhile, whisk the mustard, orange juice and honey together in a bowl to make a marinade. Turn the salmon fillets in the marinade until evenly coated, then set aside. Deseed the peppers and cut into thick strips.
- Drain the potatoes and tip into a shallow ovenproof dish or roasting tray with the peppers and sugar snap peas. Drizzle over the oil, salt and pepper, then toss everything together. Put the salmon fillets on top of the vegetables and pour over the marinade. Bake for 20-25 minutes until the salmon is cooked and just starting to brown.
Nutrition Facts : Calories 495 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.38 milligram of sodium
SWEET MUSTARD-GLAZED SALMON FILLETS
Make and share this Sweet Mustard-Glazed Salmon Fillets recipe from Food.com.
Provided by PaulaG
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- In a shallow baking dish, mix together the lemon juice, mustard, brown sugar and cumin.
- Season both sides of the salmon fillets with salt and pepper to taste; place the salmon in the baking dish, turning to coat with the mustard mixture.
- Bake 10 to 15 minutes or until the fish flakes easily with fork.
SWEET MUSTARD SALMON WITH GARLICKY VEG
A healthy and simple way to tart up salmon
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Boil the potatoes for 10 minutes until tender. Meanwhile, whisk the mustard, orange juice and honey together in a bowl to make a marinade. Turn the salmon fillets in the marinade until evenly coated, then set aside. Deseed the peppers and cut into thick strips.
- Drain the potatoes and tip into a shallow ovenproof dish or roasting tray with the peppers and sugar snap peas. Drizzle over the oil, salt and pepper, then toss everything together. Put the salmon fillets on top of the vegetables and pour over the marinade. Bake for 20-25 minutes until the salmon is cooked and just starting to brown.
Nutrition Facts : Calories 495 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.38 milligram of sodium
SWEET MUSTARD SALMON WITH GARLICKY VEG
A healthy and simple way to tart up salmon
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Boil the potatoes for 10 minutes until tender. Meanwhile, whisk the mustard, orange juice and honey together in a bowl to make a marinade. Turn the salmon fillets in the marinade until evenly coated, then set aside. Deseed the peppers and cut into thick strips.
- Drain the potatoes and tip into a shallow ovenproof dish or roasting tray with the peppers and sugar snap peas. Drizzle over the oil, salt and pepper, then toss everything together. Put the salmon fillets on top of the vegetables and pour over the marinade. Bake for 20-25 minutes until the salmon is cooked and just starting to brown.
Nutrition Facts : Calories 495 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.38 milligram of sodium
HONEY MUSTARD SALMON RECIPE BY TASTY
This salmon is rubbed with a sweet and slightly spicy mixture of whole-grain mustard, honey, garlic, and red pepper flakes, then roasted to caramelized perfection. Serve with your favorite vegetables alongside.
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F (190°C). Grease a rimmed baking sheet with oil.
- In a small bowl, stir together the mustard, honey, garlic, salt, black pepper, and red pepper flakes.
- On a cutting board, pat the salmon dry with paper towels. Transfer the salmon to the prepared baking sheet and rub all over with the mustard mixture.
- Bake the salmon for 14 minutes. Turn the oven to broil and continue cooking until the top has caramelized and the internal temperature of the salmon reaches 145°F (60°C), about 5 minutes.
- Let the salmon rest for 5 minutes on the baking sheet before serving.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 6 grams, Fat 22 grams, Fiber 0 grams, Protein 23 grams, Sugar 5 grams
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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- Preheat oven to 425°F. Toss together potatoes, shallots, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt on a large rimmed baking sheet. Arrange mixture in an even layer, with potatoes facing cut sides down. Roast until almost tender, about 15 minutes. Remove from oven.
- While potato mixture roasts, stir together 3 tablespoons of the mustard, 1⁄4 teaspoon of the salt, and 1 teaspoon of the honey in a small bowl. Stir together panko, thyme, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt in a separate small bowl. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over skinless tops of fillets. Sprinkle tops evenly with panko mixture, pressing to adhere.
- Stir roasted potato mixture on baking sheet, pushing mixture toward edges of baking sheet with a spatula. Place salmon filets, skin side down, in center of baking sheet. Scatter sugar snap peas evenly around salmon. Return baking sheet to oven. Bake at 425°F until panko crust is golden brown, salmon is cooked to medium doneness (turns flaky and opaque), and potatoes are tender, about 10 minutes.
- Meanwhile, whisk together vinegar, garlic, smoked paprika, and remaining 2 tablespoons oil, 1⁄4 teaspoon salt, 2 teaspoons mustard, and 1⁄2 teaspoon honey in a small bowl until combined.
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