I’m not very picky when it comes to seafood – I’ll try just about anything once and there’s not much I don’t enjoy. On that short list? Raw fish like sashimi and smoked fish (salmon, herring, etc – not a fan of any of it). Funny story, the first time a friend brought me to try sushi, we actually wound up ordering sashimi instead. I can’t remember the details of how or why, but I was fully expecting sushi rolls and that’s definitely not what showed up at the table 🙂 I was brave and tried quite a bit of it that day, but was not a fan and to this day, it’s still not my thing.
On the other end of spectrum is salmon, which is one of my very favorite things to eat period, not just in the seafood category. Crab and lobster are up there too, but let’s face it, they’re a lot of work for not a ton of meat. I do actually like cracking them apart and digging out the meat – it’s messy, but fun! However, when I’m starving and just want to dig in, neither would be my first choice…
We eat salmon pretty infrequently, mostly because I’m cheap and it’s usually not, so it’s a real treat when we do. A few weekends ago I picked up a gorgeous center cut piece of salmon and we tried this super simple recipe. This truly could not be more quick and easy – the dish comes together in about 10 minutes! You start off by whipping up a quick glaze of fresh herbs, honey, wine, oil, and mustard in the food processor then broil the fish for a few minutes, brush with the glaze and pop back under the broiler to brown the glaze and cook the fish through. It’s equally perfect for getting dinner on the table on a busy weeknight or serving to company on the weekend. Rich, buttery salmon with a fresh, tangy glaze – completely delicious! I added a little bit of honey to the recipe to balance the sharpness of the mustard, and it was perfect. This dish makes me want to buy salmon a whole lot more often!
Broiled Salmon with Herb Mustard Glaze
adapted from Giada de Laurentiis (via FoodNetwork.com)
2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 teaspoon honey
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
1 tablespoons whole-grain mustard
6 (6-8 oz) salmon fillets
lemon wedges, to serve
Combine the garlic, rosemary, thyme, honey, wine, oil, Dijon mustard, and whole-grain mustard in the bowl of a small food processor or in your blender. Process until the ingredients are combined then transfer to a small bowl.
Set an oven rack about 4-5 inches from the broiler element, and preheat the broiler. Line a rimmed baking sheet with aluminum foil. Spray the foil with nonstick cooking spray. Place the salmon fillets on the prepared baking sheet and season with salt and pepper. Broil for 2-3 minutes, then remove the fish and brush the sauce over them (a thin layer is good, don’t go too crazy). Continue broiling for 4-5 minutes, or until the glaze has browned and the fish is just cooked through. Serve with the lemon wedges.