Rachael Rays Mustard Crusted Salmon Recipes

EASY HONEY MUSTARD SALMON RECIPE (TWO WAYS)

Steps:

• To cook in the oven, heat the oven to 375 degrees F and position a rack in the middle. To grill, heat a gas grill to medium high (about 400 degrees F).
• Pat the salmon fillet dry. Season with salt on both sides.
• Prepare the honey mustard sauce. In a small bowl, whisk together the honey mustard sauce ingredients (whole grain mustard, honey, extra virgin olive oil, minced garlic, smoked paprika, cayenne and black pepper).
• To Bake. Place the salmon on a lightly oiled sheet pan or baking dish (if using salmon with skin on, place the salmon skin side down in the dish). Spread the honey mustard sauce evenly over the surface of the salmon. Cover with aluminum foil and bake for 15 to 20 minutes. Uncover and place under the broiler for 2 to 3 minutes.
• To grill. Place the salmon (already seasoned with salt) on a large, lightly oiled piece of aluminum foil. Spread the honey mustard sauce on top of the salmon. Fold both sides of the foil over the salmon and tightly close it at the top. Place on a medium-high gas grill. Cover and let cook for about 10 to 12 minutes (grill time will vary depending on the thickness of your salmon, begin to check earlier in the process). Open the top of the foil up so the fish is exposed (lots of hot steam with be released, so be careful). Continue cooking about 3 minutes or so on the grill.
• To serve. Remove from the heat. Squeeze a bit of fresh lime juice and garnish with parsley. Enjoy!

MUSTARD-CRUSTED SALMON

Steps:

• In a blender, combine the vinegar, sugar and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream. , Place salmon, skin side down, in a greased 8-in. square baking dish. Sprinkle with thyme, salt and pepper., Spread mustard mixture over fillets; gently press bread crumbs on top. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.

RACH'S SALMON EN CROUTE IS DECEPTIVELY EASY

Steps:

• Preheat oven 425˚F with rack at the center
• For fresh spinach, wash and stem the spinach, then bring a pot of water to a boil and place an ice water bath in large bowl on counter and a strainer in sink
• Salt the boiling water, cook spinach 1 to 2 minutes, then strain, add to ice bath to shock, drain and wring out excess liquid in clean towel, then chop
• For defrosted frozen spinach, wring out all excess liquid and finely chop, then loosen up with fingers
• Heat a skillet over medium heat with EVOO, 2 turns of the pan, add shallots and garlic, season with salt and white pepper
• Add wine, let it absorb
• Add spinach, nutmeg, lemon juice, crème fraiche or cream cheese, Parm and breadcrumbs, then remove from heat to cool
• For the salmon and pastry, combine butter, mustard, thyme, and dill
• Roll out puff pastry on a lightly floured surface just a bit to smooth seams, then cut each sheet in half across to form rectangles
• Place 2 rectangles each on a parchment-lined baking sheet sprinkled with a little flour
• Season the salmon with salt and pepper
• Place a piece of salmon on each piece of pastry and top with ¼ of the Dijon and herb mix, then turn over
• Top each bottom side of salmon with a layer of ¼ of the spinach and gently set in place with your hands
• Make an egg wash with 2 teaspoons water and a fork-beaten egg
• Brush egg wash onto the puff pastry, then fold in long sides to overlap in the middle, stretching the puff pastry gently if needed, to form a seam
• Press the ends to seal, then trim ends a bit and fold in to seal the packet, then turn and score the top in a crosshatch using a paring knife to vent and to add to the plate presentation
• Brush completed packets with egg wash and bake 20 to 25 minutes

PANKO-CRUSTED SALMON

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

GRILLED SALMON SALAD

Steps:

• Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.
• Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
• Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
• While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
• When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
• Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
• Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.
• *Boyajian Orange Oil is available at specialty food stores.
• Yield: 1 1/2 cups

RACHAEL RAY'S MUSTARD-CRUSTED SALMON

Steps:

• Preheat the oven to 375. Rub the salmon with the olive oil. Place on foil-or parchment paper-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard on top ot cover completely.
• Bake the salmon until opaque, about 15 minutes.

SALMON AND DILL CHOWDER WITH PASTRY CRUST

Steps:

• Preheat the oven to 425 degrees F.
• Choose 4 bowls or shallow small casseroles to serve in and use one of them as a template to cut out 4 pastry pieces the size and shape of your serving dishes. Use a sharp paring knife to work around your dish. Arrange the pastry on a nonstick baking sheet or on a parchment paper-lined baking sheet. Beat the egg with a splash of water and brush the dough with egg wash. Bake for 10 to 12 minutes, or until deeply golden and puffed.
• Meanwhile, season the fish with a little salt and pepper. Place the salmon in a small skillet with the wine, just enough to come up to the top of the fillets. Add the bay leaf and lemon slices. Bring the fish to gentle boil, lower the heat, and then simmer for about 8 to 10 minutes, or until opaque.
• While the fish poaches, in a medium Dutch oven over medium-high heat, heat the extra-virgin olive oil. Add the onion, celery, and potatoes. Season with salt, pepper, and crab boil seasoning. Cover and sweat the vegetables for 8 minutes, stirring occasionally.
• Turn off the heat under the salmon. Remove the salmon to a dish and flake it up. Strain the broth and reserve about 1 to 1 1/2 cups.
• Add the chicken stock, reserved fish stock, and cream to the vegetables. While it comes to a boil, make a roux in small skillet. Melt the butter, and then whisk in the flour. Add the stock and whisk for 1 minute. Stir in the Dijon. Add the roux to the soup and cook for about 3 to 4 minutes to thicken the chowder to the consistency of loose gravy.
• Add in the peas, flaked salmon, and dill and heat through. Serve in individual dishes topped with pastry tops.

WELL-DRESSED SALMON

Steps:

• On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.
• In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.
• Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.
• Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.