allow baking pan for the salmon. Halibut can be substituted for
Preheat broiler. Adjust rack 4 inches below broiler. Line a baking sheet with foil.
Rub salmon fillets entirely with Zesty Lemon Grapeseed Oil. Place on foil lined baking sheet. Season each with Rancher Steak Rub.
Broil 7-10 minutes or until salmon is cooked through and flakes easily with a fork.
While salmon is cooking mix together remaining ingredients. In the last minute of cooking remove salmon from oven, spread each fillet with mustard mixture. Return to oven and finish cooking for 1 minute.
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00b0F
Stir 2 tablespoons mustard and 1 tablespoon melted butter
Slice the salmon fillet into 2in thick slices. Sprinkle with the salt, sugar
orkbowl of food processor fitted with steel blade until processed into
kin side of salmon.
Rub flesh side of salmon with half of
inaigrette:
Whisk the vinegar, mustard, and shallot together in a
Preheat oven to 400.
Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
Bake for 12 to 15 minutes, basting often with wine.
While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
After salmon is done, serve with creamy mustard sauce over top.
teel bowl, whisk together the mustard and water. Let sit for
hives, and shallot with remaining sauce ingredients until
ven to 450\u00b0 F, with the racks in the upper
Combine sour cream, mustard, lime zest, lime juice and chives in a small bowl.
Cook salmon on a heated, oiled grill pan until browned on both sides and cooked as desired.
Top salmon with lime crema and sprinkle with extra chives. Serve with lime wedges, if desired.
ff the heat. Season the salmon with salt and pepper and place
own, pull out remaining bones with a pair of tweezers.
br>Add onions and sprinkle with 1/2 teaspoon salt.
ieces of salmon and wash over the sink with the dark
Preheat the oven to 450\u00b0 F. Line rimmed baking sheet with foil.
In a small bowl, mix together: 2 Tbsp parsley, 2-3 pressed cloves garlic, 1/2 Tbsp Dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp oil and 2 Tbsp lemon juice.
Slice salmon into 4 portions and arrange them on a lined baking dish, keeping salmon skin-side-down.
Generously brush top and sides of salmon with sauce and top with fresh lemon slices.
Bake at 450\u00b0F for 12-15 min or until just cooked through and flaky. Don't over-cook.
the side of the salmon, but don't go all
Toast mustard seeds over moderate heat until
n large enough to hold salmon.
Arrange scallion greens