Catching Points - a food blog

Saturday, August 05, 2006

Salmon in Mustardglaze

I love Salmon. And I could probobly eat it everyday of the week. Raw. Grilled. Cooked. Ovenbaked. And this was a successful recipe.
To think about is that the fish will keep cooking after you remove it from heat, so take it of the pan just a little earlier than you'd like it to be. That way you don't end up with a dry piece of fish.

Salmon in Mustard Glaze serves 4, approx 400 cals each

1 tbsp olive oil (and just a few drops for the pan)
½ cup dijon mustard (dijon will give it a good kick)
1/4 cup sugar
2 tsp white wine vinegar
4 salmon steaks or filées

Mix the sauce/glaze ingredients together. Salt and pepper the fish and then lightly coat it with the mustard glaze. Save atleast half as a sauce.
Fry the fish in a hot pan for about 2-3 minutes per side. Remember to let the fish rest after to let it cook through.
I served this with asparagus and a chickpea salad that was inspired by Erins Chickpea salad although I made a vinegrette rather than a mayodressing.


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