Best 7 Mustard Salmon With Spring Vegetable Stew Recipes

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Indulge in a culinary journey with our tantalizing Mustard Salmon with Spring Vegetable Stew, a dish that harmoniously blends bold flavors and vibrant colors. This exquisite recipe features succulent salmon fillets coated in a zesty mustard sauce, oven-baked to perfection, and accompanied by a vibrant medley of spring vegetables. The stew bursts with freshness, combining crisp asparagus, tender carrots, sweet peas, and succulent tomatoes, all enveloped in a luscious broth infused with aromatic herbs. Discover the perfect balance of tangy mustard, savory salmon, and the delightful crunch of seasonal vegetables in this delectable dish. Elevate your culinary skills and impress your loved ones with this symphony of flavors.

**Additional Recipes in the Article:**

1. **Lemon-Herb Roasted Chicken with Spring Vegetables:** Savor the succulent flavors of tender chicken roasted with a vibrant blend of lemon, herbs, and a medley of spring vegetables. This dish offers a healthy and satisfying meal, showcasing the harmony of zesty lemon, fragrant herbs, and the natural sweetness of seasonal vegetables.

2. **Creamy Pesto Pasta with Spring Vegetables:** Embark on a culinary adventure with creamy pesto pasta tossed with an array of vibrant spring vegetables. This delightful dish features al dente pasta coated in a rich and flavorful pesto sauce, complemented by crisp asparagus, tender peas, and sweet cherry tomatoes. Experience the vibrant interplay of creamy pesto, aromatic basil, and the freshness of spring vegetables in every bite.

3. **Spring Vegetable Stir-Fry with Tofu:** Embracing the essence of healthy and vibrant cuisine, this spring vegetable stir-fry with tofu showcases a medley of colorful vegetables sautéed in a flavorful sauce. Tender tofu adds a satisfying protein element, while the combination of crisp broccoli, baby corn, bell peppers, and snow peas creates a symphony of textures and flavors. Enjoy a delightful blend of savory sauce, succulent tofu, and the natural sweetness of seasonal vegetables in this nutritious dish.

Check out the recipes below so you can choose the best recipe for yourself!

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.

MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD



Mustard-and-Herb-Crusted Salmon with Warm Asparagus Salad image

This dish is a little piece of spring on your plate! Sweet tender salmon, earthy spring vegetables and plenty of herbs make this the perfect weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1/2 cup panko
1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
1 sprig fresh tarragon leaves, plus 2 tablespoons coarsely chopped fresh tarragon
2 tablespoons olive oil
2 teaspoons brown sugar
2 teaspoons Dijon mustard
3 tablespoons fresh lemon juice, plus lemon wedges for serving
Four 6-ounce skinless center-cut salmon fillets (about 1 1/2 inches thick)
1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
2 cups shelled English peas or thawed frozen peas (about 10 ounces)
2 tablespoons unsalted butter
4 radishes, thinly sliced (about 4 ounces) (see Cook's Note)

Steps:

  • Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
  • Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
  • Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
  • Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
  • Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
  • Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.

MUSTARD ROASTED SALMON



Mustard Roasted Salmon image

Provided by Dana Angelo White, M.S., R.D., A.T.C.

Time 25m

Yield 4 pieces

Number Of Ingredients 5

1 1/4 pound wild salmon, skin removed, cut into 4 pieces
2 tablespoons whole grain mustard
2 tablespoons 100% pure maple syrup
1 clove garlic, minced
Juice of 1/2 a lemon

Steps:

  • Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.
  • In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.

Nutrition Facts : Calories 240, Fat 9 grams, SaturatedFat 1.5 grams, Cholesterol 50 milligrams, Sodium 125 milligrams, Carbohydrate 14 grams, Protein 25 grams

GRILLED SALMON STEAKS WITH MUSTARD SAUCE AND ASPARAGUS



Grilled Salmon Steaks with Mustard Sauce and Asparagus image

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

1 tablespoon olive oil, plus more for grates
1/2 cup Dijon mustard
1/4 cup sugar
2 teaspoons white-wine vinegar
3 pounds medium-thick asparagus, trimmed
Coarse salt and ground pepper
4 salmon steaks (6 to 8 ounces each)
4 slices grilled bread (optional)

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

SALMON WITH HERBED MUSTARD SAUCE



Salmon with Herbed Mustard Sauce image

A natural affinity exists between salmon and mustard. In this dinner recipe, a sauce of fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 7

4 salmon fillets (about 6 ounces each)
4 tablespoons fresh lemon juice
Coarse salt and ground pepper
1/2 cup Dijon mustard
1 teaspoon extra-virgin olive oil
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh basil

Steps:

  • Heat broiler with rack 4 inches from the heat.
  • Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin.
  • Meanwhile, in a medium bowl, stir together the mustard, remaining 2 tablespoons lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.

Nutrition Facts : Calories 328 g, Fat 16 g, Fiber 1 g, Protein 41 g

GRILLED SALMON WITH CRUNCHY SWEET MUSTARD VINAIGRETTE



Grilled Salmon with Crunchy Sweet Mustard Vinaigrette image

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

For the vinaigrette:
3 tablespoons white wine vinegar
2 tablespoons coarse- or whole-grain Dijon mustard
1 small shallot, finely chopped
2 tablespoons honey
1/2 cup olive oil
Salt and freshly ground black pepper
For the salmon:
4 (6- to 8-ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin
Olive oil
Salt and freshly ground black pepper

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.

SALMON AND MIXED VEGETABLE STEW



Salmon and Mixed Vegetable Stew image

My dad from Nanaimo, British Columbia, sent me this northwest favorite. Hi Dad! This recipe goes very well with a chilled bottle of your favorite white wine and fresh garlic bread.

Provided by sodman

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 45m

Yield 4

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
½ medium onion, diced
2 small carrots, quartered lengthwise and sliced
2 ribs celery, quartered lengthwise and sliced
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 ½ cups low-sodium chicken broth
1 pound salmon fillets, skinned and cut into 1-inch cubes
1 cup frozen peas
1 cup frozen corn
1 teaspoon chopped fresh dill
salt and ground black pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion, carrot, and celery; cook until tender, 5 to 8 minutes. Mix in garlic and flour and cook 2 to 3 minutes more. Slowly stir in broth and bring mixture to a simmer, about 8 minutes.
  • Stir in salmon cubes and simmer until cooked through, about 5 minutes more. Mix in peas, corn, and dill. Season with salt and pepper. Simmer until vegetables are cooked through, about 5 minutes more. Add additional broth to thin stew, if necessary.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 24.1 g, Cholesterol 58.3 mg, Fat 18.6 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 250.8 mg, Sugar 6.2 g

Tips:

  • Choose the right salmon. For this recipe, a thicker, center-cut fillet is best. Look for salmon that is wild-caught and sustainably sourced whenever possible.
  • Cook the salmon until it is just cooked through. Overcooked salmon will be dry and flaky. To check if the salmon is done, insert a fork into the thickest part of the fillet. If the salmon flakes easily, it is cooked through.
  • Don't skimp on the mustard. The mustard in this recipe adds a delicious tangy flavor to the salmon. Be sure to use a good-quality mustard that you enjoy the taste of.
  • Use a variety of vegetables in the stew. The vegetables in the stew add color, flavor, and nutrients. Feel free to use any vegetables that you like, or that are in season.
  • Make sure the stew is flavorful. The stew should be flavorful enough to stand up to the salmon. If you find that the stew is bland, add more herbs, spices, or salt and pepper to taste.

Conclusion:

This mustard salmon with spring vegetable stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The salmon is cooked to perfection and the stew is flavorful and satisfying. This recipe is sure to become a favorite in your household.

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