Feast your taste buds on a culinary delight with our tantalizing Roast Salmon with Whole Grain Mustard Crust. This regal dish combines the richness of salmon with a piquant mustard crust, creating a symphony of flavors that will leave you craving for more. Our recipe features a step-by-step guide to ensure perfect results every time.
In addition to the main event, we've included three delectable recipes to complement your salmon:
- **Lemon-Dill Sauce:** A refreshing and zesty sauce that adds a pop of brightness to the salmon.
- **Roasted Vegetables:** A colorful medley of roasted vegetables that provide a healthy and flavorful side dish.
- **Mashed Cauliflower:** A creamy and velvety alternative to mashed potatoes, perfect for those seeking a low-carb option.
Prepare to embark on a culinary journey that will tantalize your taste buds and leave you feeling satisfied and fulfilled. Get ready to elevate your dinner table with our Roast Salmon with Whole Grain Mustard Crust and its accompanying recipes.
ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD
This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you'll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven. They ought to be done in 12 minutes or so, and they pair beautifully with simple braised greens.
Provided by Sam Sifton
Categories dinner, easy, for one, for two, lunch, quick, weekday, weeknight, main course
Time 15m
Yield Number of servings vary
Number Of Ingredients 4
Steps:
- Heat your oven to 400 degrees.
- Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
- Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED SALMON WITH MUSTARD SAUCE
A creamy, whole grain mustard sauce adds a tangy taste to this simple, baked salmon with mustard sauce.
Provided by Pat Nyswonger
Categories Main Dish
Time 25m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F and line a small baking sheet with foil.
- Pat salmon dry with paper towels, brush with olive oil and season with salt and pepper.
- Place salmon on baking sheet, skin side down and transfer to the oven.
- Bake 4-6 minutes per 1/2-inch thickness or until the internal temperature of the salmon reaches 140°F on an instant-read thermometer, or to your personal taste preference. (we like salmon medium-rare and I baked ours until it reached 130°F, about 4 minutes per half inch of thickness).
- Move salmon to a platter and tent with foil and let rest for 5-10 minutes.
- In a small skillet set over medium heat, add the butter to the pan and when melted, sauté the shallot until translucent. Add the vinegar, white winer and cream. Simmer until reduced and thickened, about 10-12 minutes. Stir in the salt and pepper.
- Remove from heat and whisk in the mustard.
- To serve, Plate the salmon and spoon sauce over each serving.
Nutrition Facts : Calories 367 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 33 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1598 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
MUSTARD ROASTED SALMON
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Time 25m
Yield 4 pieces
Number Of Ingredients 5
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
BAKED MUSTARD-CRUSTED SALMON WITH ASPARAGUS AND TARRAGON
Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking sheet, making clean-up a breeze.
Provided by Rhoda Boone
Categories Bake Kid-Friendly Quick & Easy Dinner Lunch Salmon Asparagus Healthy Low Cholesterol Tarragon Quick and Healthy Sugar Conscious Pescatarian Dairy Free Sheet-Pan Dinner Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
- Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
- After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14-16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.
ROASTED SALMON WITH MUSTARD-HERB CRUST, ARUGULA MAYONNAISE, AND PUMPERNICKEL TOAST
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 12 cocktail servings
Number Of Ingredients 13
Steps:
- Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread.
- Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
- When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper.
- To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.
MUSTARD SEED-CRUSTED SALMON WITH MUSTARD CREAM SAUCE
Categories Milk/Cream Mustard Sauté Quick & Easy Seafood Salmon White Wine
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Boil wine, shallots and 1 tablespoon mustard seeds in heavy small saucepan until mixture is reduced to 1/2 cup, about 2 minutes. Whisk in cream, 2 1/2 tablespoons Dijon mustard and tarragon. Boil until thickened to sauce consistency, abut 3 minutes. Season with salt and pepper. Remove from heat; cover.
- Brush salmon on both sides with remaining 2 1/2 tablespoons Dijon mustard. Sprinkle remaining 2 tablespoons mustard seeds, salt and pepper onto both sides of salmon. Melt butter in large nonstick skillet over medium heat. Add salmon and cook just until opaque in center, about 4 minutes per side. Transfer to platter. Spoon mustard sauce over salmon.
Tips:
- Choose the right salmon fillet: Look for a fillet that is about 1-inch thick and has no bones. If you can, try to find a wild-caught salmon fillet, as it will have a better flavor and texture.
- Make sure the salmon is cooked through: The best way to do this is to use a meat thermometer. Insert the thermometer into the thickest part of the salmon and cook until it reaches an internal temperature of 145 degrees Fahrenheit.
- Don't overcook the salmon: Overcooked salmon will be dry and tough. If you're not sure if the salmon is done, err on the side of caution and cook it for a few minutes less.
- Use a good quality whole-grain mustard: The mustard is a key ingredient in this recipe, so it's important to use a good quality one. Look for a mustard that is made with whole grain mustard seeds and has a strong flavor.
- Serve the salmon immediately: Roasted salmon is best served immediately, while it's still hot and flaky. You can garnish it with fresh herbs, such as dill or parsley, or serve it with a simple sauce, such as a lemon-butter sauce.
Conclusion:
This recipe for roasted salmon with whole-grain mustard crust is a delicious and easy way to prepare salmon. The mustard crust adds a flavorful and crispy coating to the fish, while the roasted vegetables provide a healthy and colorful side dish. This dish is perfect for a weeknight meal or a special occasion.
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