When I first began to get into cooking, I spent a lot of time watching shows like Everyday Italian and Barefoot Contessa on the Food Network. They taught me the basics and inspired me to try many of the recipes on my own. I still make a few of the dishes on a semi-regular basis, since a handful found their way to becoming old favorites at our house.
I have the opportunity to meet Giada De Laurentiis this week at a book signing event for her new cookbook entitled Weeknights with Giada. I also had the chance to take a class at Sur La Table last week that explored a few of those new recipes.
So, to stick with that theme, I decided to pull out one of my old favorites from Everyday Italian for dinner this evening. It is really quick and really healthy. Not to mention, really delicious with the whole grain mustard on the flaky salmon :). On a beautiful day like today, I wanted to get dinner on the table in under a half an hour so we could spend more time outside. It’s time to eat al fresco again!
As a side note, if you do not have a mini-food processor, you can just chop the garlic and herbs very finely with a chef’s knife and then mix them with the remaining ingredients.
Broiled Salmon with Herb Mustard Glaze
From Everyday Italian
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
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.