MUSTARD SALMON WITH SPRING VEGETABLE STEW
Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse black pepper and Dijon mustard, which contrast nicely with the salmon's sweetness. To accompany the salmon, a combination of spring vegetables is lightly simmered with butter for a French-style stew. Sizzling brown mustard seeds and green chile in oil - the technique called tadka in Indian cooking- supplies a welcome spicy finish.
Provided by David Tanis
Categories dinner, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
- Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. (Salmon should be perfectly cooked, still moist at center.)
- As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ¼ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
- In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
- For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.
MUSTARD-GLAZED SALMON
This dish is casual enough for a family dinner and elegant enough to serve to company.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
- Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.
SWEET MUSTARD SALMON WITH GARLICKY VEG
A healthy and simple way to tart up salmon
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Boil the potatoes for 10 minutes until tender. Meanwhile, whisk the mustard, orange juice and honey together in a bowl to make a marinade. Turn the salmon fillets in the marinade until evenly coated, then set aside. Deseed the peppers and cut into thick strips.
- Drain the potatoes and tip into a shallow ovenproof dish or roasting tray with the peppers and sugar snap peas. Drizzle over the oil, salt and pepper, then toss everything together. Put the salmon fillets on top of the vegetables and pour over the marinade. Bake for 20-25 minutes until the salmon is cooked and just starting to brown.
Nutrition Facts : Calories 495 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.38 milligram of sodium
More about "mustard salmon with spring vegetable stew recipes"
ROASTED HONEY-DIJON SALMON WITH SPRING VEGETABLES …
Web Mar 25, 2020 Get the radishes, carrots, and shallots going while you work on the mustard glaze (which takes less than a minute!) and season the …
From foodandwine.com
Ratings 2Category Entree
From foodandwine.com
Ratings 2Category Entree
- Preheat oven to 425°F. Cut radishes in half; quarter any large radishes. Combine radishes, carrots, and shallot in a medium bowl; toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Spread vegetables in an even layer on a large rimmed baking sheet; roast in preheated oven until vegetables have started to sizzle and brown, about 10 minutes.
- Stir together honey, mustard, and sriracha. Drizzle salmon with 2 teaspoons olive oil, and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread mustard mixture over top of salmon.
- Remove vegetables from oven. Toss vegetables; clear a space in the center for the salmon. Nestle fish onto baking sheet, and return to oven. Roast 10 minutes.
See details
SALMON AND SPRING VEGETABLE STEW - DELICIOUS. MAGAZINE
Web May 27, 2020 100ml dry white wine 250ml fish, veg or chicken stock (check it’s gluten free if needed) 100ml single cream 1 tsp dijon mustard 4 x …
From deliciousmagazine.co.uk
5/5 (4)Total Time 45 minsCategory March Seasonal RecipesCalories 673 per serving
From deliciousmagazine.co.uk
5/5 (4)Total Time 45 minsCategory March Seasonal RecipesCalories 673 per serving
- For the stew, heat the oil in a deep frying pan (one with lid) or a shallow saucepan, then gently fry the onion, leek and thyme with a pinch of salt and pepper over a medium heat for 6-8 minutes until starting to soften.
- Add the new potatoes, stirring well, then pour in the wine. Bring up to the boil and cook for 2-3 minutes until the wine has reduced.
- Stir in the stock, then bring back to the boil, cover and simmer gently for 15-20 minutes until the potatoes are just tender.
- Meanwhile, combine all the persillade ingredients in a bowl, seasoning to taste. Set aside until ready to serve.
See details
MUSTARD SALMON WITH SPRING VEGETABLE STEW RECIPE - NYT COOKING
Web 1 ½ pounds boneless, skin-on Step 1 center-cut salmon fillet, preferably Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with wild or sustainably farmed kosher …
From scribd.com
From scribd.com
See details
SHEET PAN SALMON WITH SWEET MUSTARD GLAZE AND …
Web Instructions. 1. Preheat to 375F. Meanwhile, combine mustards, garlic, preserves, and herbs in a small bowl. Taste and adjust by adding more preserves if desired, then set aside. 2. Pat fillets dry with a clean kitchen …
From wildalaskancompany.com
From wildalaskancompany.com
See details
MUSTARD SALMON WITH SPRING VEGETABLE STEW - BING CHEF
Web May 23, 2021 Ingredients 1 ½ pounds boneless, skin-on center-cut salmon fillet Kosher salt 1 teaspoon coarse-crushed fennel seed (use a mortar or spice mill) ½ teaspoon coarse-ground black pepper 2 tablespoons Dijon …
From bingchef.com
From bingchef.com
See details
A DINNER ANCHORED BY SALMON, AND WORTH CELEBRATING
Web May 7, 2021 A light coating of fennel seed, coarse black pepper and Dijon mustard tops the salmon here. David Malosh for The New York Times. Food Stylist: Simon Andrews. …
From nytimes.com
From nytimes.com
See details
HONEY-MUSTARD BAKED SALMON WITH VEGETABLES - SOUTHERN LIVING
Web Mar 14, 2019 Preheat oven to 425°F. Toss together potatoes, shallots, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt on a large rimmed baking sheet. Arrange mixture in an …
From southernliving.com
From southernliving.com
See details
HONEY MUSTARD SALMON WITH SUMMER VEGETABLE SALAD
Web Jul 30, 2018 Make the honey mustard glaze for salmon. In a small bowl, whisk together the mustard, honey, garlic, salt, paprika and pepper. Bake the salmon. Pat the salmon dry and place skin-side down on the …
From themodernproper.com
From themodernproper.com
See details
MUSTARD SALMON WITH SPRING VEGETABLE STEW | SELRY | COPY ME THAT
Web 1 ½ pounds boneless, skin-on center-cut salmon fillet, preferably wild or sustainably farmed Kosher salt 1 teaspoon coarse-crushed fennel seed (use a mortar or spice mill)
From copymethat.com
From copymethat.com
See details
MUSTARD SALMON WITH SPRING VEGETABLE STEW RECIPE | EAT YOUR BOOKS
Web Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, …
From eatyourbooks.com
From eatyourbooks.com
See details
MUSTARD SALMON WITH SPRING VEGETABLE STEW
Web May 27, 2021 2. Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. …
From pressreader.com
From pressreader.com
See details
BEST MUSTARD SALMON WITH SPRING VEGETABLE STEW RECIPES
Web Steps: Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper. Put salmon, skin side down, in a …
From alicerecipes.com
From alicerecipes.com
See details
SALMON WITH SPRING VEGETABLES | WILLIAMS SONOMA
Web Drain and run under cold running water until cool. Spread the asparagus on a kitchen towel to dry. In a large fry pan over medium heat, melt the butter with the olive oil. Add the leeks and sauté for 2 minutes. Add the peas …
From williams-sonoma.com
From williams-sonoma.com
See details
MUSTARD SALMON WITH SPRING VEGETABLE STEW - DINING AND COOKING
Web May 24, 2021 Ingredients 1 ½ pounds boneless, skin-on center-cut salmon fillet Kosher salt 1 teaspoon coarse-crushed fennel seed (use a mortar or spice mill) ½ teaspoon …
From diningandcooking.com
From diningandcooking.com
See details
4 INGREDIENT MUSTARD ROASTED SALMON - LIFE AS A …
Web Jan 6, 2016 Instructions. Heat oven to 400° F. In a small bowl, whisk together Dijon mustard, lemon juice, and maple syrup. Add a pinch of salt to taste. Lightly oil a sheet pan (or cover it in a piece of parchment paper …
From lifeasastrawberry.com
From lifeasastrawberry.com
See details
SALMON AND SPRING VEGETABLE STEW - DELICIOUS. MAGAZINE
Web This salmon and spring vegetable dish is inspired by the fish stews from the Normandy and Brittany coastline. It takes just 45 mins to prepare.
From allkops.zapto.org
From allkops.zapto.org
See details
SALMON AND SPRING VEGETABLE STEW – FORK & BEANS
Web Jan 29, 2021 1 tsp d mustard; 4 x 150g sustainable salmon fillets; 150g fresh or frozen peas; For the persillade. Finely grated zest 1 lemon; 1 tbsp lemon juice; 1 garlic clove, …
From forkandbeans583531710.wordpress.com
From forkandbeans583531710.wordpress.com
See details
MISO-MUSTARD SALMON RECIPE - NYT COOKING
Web Heat the oil in a large, oven-safe skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Season with salt, stir, then spread into an even layer. Add the salmon on top of …
From cooking.nytimes.com
From cooking.nytimes.com
See details
MUSTARD-CRUST SALMON WITH A MEDLEY OF VEGETABLES RECIPE - BBC
Web Add the salmon and cook for three minutes on each side, or until golden-brown and completely cooked through. For the medley of vegetables, heat the oil in a saucepan …
From bbc.co.uk
From bbc.co.uk
See details
MUSTARD SALMON WITH SPRING VEGETABLE STEW RECIPES RECIPE
Web To accompany the salmon, a combination of spring vegetables is lightly simmered with butter for a French-style stew. Sizzling brown mustard seeds and green chile in oil - the …
From recipert.com
From recipert.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love