Broiled Salmon with Herb Mustard Glaze

Name: Broiled Salmon with Herb Mustard Glaze
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H19M0.000S
Yield: 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; Six 6- to 8-ounce salmon fillets; Salt and freshly ground black pepper; 6 lemon wedges

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Level: Easy
Total: 19 min

Prep: 12 min
Cook: 7 min

Yield: 6 servings

Level: Easy
Total: 19 min

Prep: 12 min
Cook: 7 min

Yield: 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

Six 6- to 8-ounce salmon fillets

Salt and freshly ground black pepper

6 lemon wedges

Directions

Watch how to make this recipe.

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.

Cook’s Note

Recommended Wine: 2001 Pecchenino Origin: Alba, Piedmont Grape: Dolcetto Wine notes: Using white wine for fish and red wine for meat no longer applies. Break with tradition. Italy produces many interesting reds, so for this dish I chose a classic Italian wine made from the dolcetto grape. This lighter bodied red will marry well with my salmon dish which has a rich and silky texture. The delicacy of the herbs in my mustard glaze goes nicely with the fruity nature of the wine. My rule for pairing wine with dishes is to go with what tastes good. Wine Pouring Notes: Do not fill above the curve of the bowl, never more than 1/2 full, that way you can get a true sense of the wine's aroma and a better sense of its bouquet. To get the full experience of the wine, place your nose into the glass and take in the wine's beautiful aroma.