4 6oz spring salmon portions from your local Fisherman’s Market
2 cloves garlic
¾ tsp thyme leaves, finely chopped
1 tbsp dry white wine
1 tbsp extra-virgin olive oil
2 tbsp Dijon mustard
2 tbsp whole-grain mustard
Non-stick olive oil cooking spray
Salt and freshly ground black pepper4 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.
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