Salmon With Spinach And Mustard Recipes

MUSTARD-GLAZED SALMON

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.

SALMON WITH SPINACH SAUCE

Steps:

• In a small bowl, combine spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving., Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker. Place salmon on trivet; sprinkle with lemon pepper and top with lemon slices. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Discard lemon slices. Serve salmon with spinach sauce.

SALMON WITH SPINACH AND MUSTARD

Steps:

• Rinse salmon in cold water and pat dry with paper towels.
• Place salmon in a shallow bowl & top with soy sauce. Let stand 10 minutes.
• Combine wine,lemon juice, mustard, and oil; set aside.
• Roast salmon in a 450-degree oven for 16 minutes. It should be a little pink on the inside).
• Move salmon to a serving plate.
• Heat spinach in nonstick skillet & cook until it wilts.
• Pour spinach & sauce over salmon. Enjoy!

SALMON WITH MUSTARDY CELERIAC MASH

Steps:

• Brush the salmon lightly with olive oil, and season with salt and pepper. Line a grill pan with foil and lay the salmon on top.
• Place the celeriac in a pan with cold water to cover. Salt and bring to the boil. Lower the heat, cover and simmer for 12-15 minutes until tender. Preheat the grill to medium. Whisk together the mustard, lemon juice, a pinch of sugar, salt, pepper and 1 tbsp olive oil.
• Grill the salmon for five minutes on each side. Meanwhile, drain the celeriac, reserving 1 tbsp cooking water. Return the celeriac to the pan. Mash until fairly smooth. Add the spinach, stirring occasionally over a low heat, until wilted. Stir in 1 tbsp mustard dressing and the reserved cooking water. Season.
• Spoon the mash on to two warm plates and top each with a fillet. Drizzle over the leftover dressing.