Thursday, 14 October 2010

Broiled Salmon with Herb Mustard Glaze

One of my favourite things about salmon, besides its taste, is how quickly it cooks. Fish fillets are the perfect meal for those nights when you don't have a lot of time but still want to get a good meal on the table.
Don't have a lot of time because maybe, just maybe, you guys will finally be hooking up the new sink in the downstairs bathroom. The one with the pretty oil-rubbed bronze taps that have been sitting patiently in their box for weeks now.
This salmon dish cooks up speedily and deliciously, while rice steams in the rice cooker and some veggies roast in the oven, all easy-peasy and very tasty, with a tangy mustard glaze. Served family style.
And the sink? Well, it looks lovely in place. I would, however, like to be able to run the water. Sigh. Not everything is as quick and easy as salmon fillets.

Broiled Salmon with Herb Mustard Glaze
Giada De Laurentiis, FoodNetwork.com
for IHCC, Served Family Style

Serves:
    6 servings

Ingredients

    * 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

Directions

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.

IHCC