Monday, April 15, 2013

Forget Me Not

Wowzas. The Jersey Girl is shocked, SHOCKED I say, that the following recipe has been omitted from my precious blog. Yes. There is no one to blame but myself, so please allow me to share with you the easy tastiness that is Broiled Salmon with Garlic, Mustard and Herbs.

We must not waste anytime and get straight to business.

In my efforts to help you plan your cooking plan, may I recommend making the mustard sauce well ahead of time so that when you want to cook the fish, the sauce is all ready and good to go. My fave!

I've made this recipe a bazillion times. You can totally swap out the fresh herbs for dried if you forgot to pick up the rosemary and thyme or if your market was out of the herbs that day. You know this happens to you. And there is no need to fret, dear readers. Just bust out the dried stuff. Use about 1/2 a teaspoon for each dried herb.

All ingredients are always on hand in my house - mustard, white wine, olive oil, garlic. You just need to get the fish and herbs that day.

I like to serve the salmon with basmati rice and a veg like asparagus or a rockin' baby spinach salad.

Broiled Salmon with Garlic Mustard and Herbs
From "Giada's Family Dinners"
By Giada De Laurentiis

2 garlic cloves, minced
2 Tbsp. dijon mustard
2 Tbsp. whole grain mustard
3/4 tsp. finely chopped fresh rosemary
3/4 tsp. finely chopped fresh thyme
1 Tbsp. dry white wine
1 Tbsp. olive oil
Non-stick olive oil cooking spray
6 (6- to 8-ounce) salmon fillets
Salt and freshly ground pepper
6 lemon wedges

In a small bowl, mix the garlic, both mustards, rosemary and thyme. Mix in the wine and oil. Set the mustard sauce aside.

Preheat the broiler. Line a rimmed baking sheet with foil and spray the foil with the non-stick 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 gold brown, about 5 minutes longer.

Transfer the fillets to plates and serve with lemon wedges.