Best Mustard Crusted Salmon With Celeriac Mash Recipes

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MUSTARD-CRUSTED SALMON



Mustard-Crusted Salmon image

OUR DAUGHTER sent us whole salmon for Christmas one year, so I searched the web and found this recipe. I have served this with a wild rice pilaf, and a green vegetable. With these colors, it makes a lovely presentation. --Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

3-1/2 teaspoons cider vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
3/4 teaspoon ground mustard
2 tablespoons canola oil
2 salmon fillets (6 ounces each)
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup soft bread crumbs

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.

Nutrition Facts : Calories 347 calories, Fat 24g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 595mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.

MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD



Mustard-and-Herb-Crusted Salmon with Warm Asparagus Salad image

This dish is a little piece of spring on your plate! Sweet tender salmon, earthy spring vegetables and plenty of herbs make this the perfect weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1/2 cup panko
1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
1 sprig fresh tarragon leaves, plus 2 tablespoons coarsely chopped fresh tarragon
2 tablespoons olive oil
2 teaspoons brown sugar
2 teaspoons Dijon mustard
3 tablespoons fresh lemon juice, plus lemon wedges for serving
Four 6-ounce skinless center-cut salmon fillets (about 1 1/2 inches thick)
1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
2 cups shelled English peas or thawed frozen peas (about 10 ounces)
2 tablespoons unsalted butter
4 radishes, thinly sliced (about 4 ounces) (see Cook's Note)

Steps:

  • Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
  • Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
  • Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
  • Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
  • Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
  • Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.

BAKED MUSTARD-CRUSTED SALMON WITH ASPARAGUS AND TARRAGON



Baked Mustard-Crusted Salmon with Asparagus and Tarragon image

Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking sheet, making clean-up a breeze.

Provided by Rhoda Boone

Categories     Bake     Kid-Friendly     Quick & Easy     Dinner     Lunch     Salmon     Asparagus     Healthy     Low Cholesterol     Tarragon     Quick and Healthy     Sugar Conscious     Pescatarian     Dairy Free     Sheet-Pan Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 9

1 bunch thin asparagus (about 1 pound), trimmed
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skin-on salmon fillets
8 teaspoons country-style or whole-grain Dijon mustard
3 tablespoons panko (Japanese breadcrumbs)
1/4 teaspoon smoked paprika
2 tablespoons chopped fresh tarragon

Steps:

  • Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
  • Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
  • After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14-16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.

MUSTARD-CRUSTED SALMON



Mustard-Crusted Salmon image

Simply delicious! A very simple and yummy salmon recipe. Great with white rice on the side (maybe lemon rice? I haven't tried that yet though). If you don't have herbes de Provence just mix together thyme, rosemary, and marjoram.

Provided by bananabreadeater

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/3 lbs center-cut salmon fillets
1/2 tablespoon extra-virgin olive oil
3 tablespoons chopped fresh dill or 1/2 tablespoon dried dill
1/2 tablespoon herbes de provence
1/4 cup Dijon mustard

Steps:

  • Preheat the oven to 375°. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
  • Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.

Nutrition Facts : Calories 218, Fat 9, SaturatedFat 1.5, Cholesterol 69.7, Sodium 290.6, Carbohydrate 0.9, Fiber 0.5, Sugar 0.1, Protein 31.8

SALMON WITH MUSTARDY CELERIAC MASH



Salmon with Mustardy Celeriac Mash image

Make and share this Salmon with Mustardy Celeriac Mash recipe from Food.com.

Provided by MarieRynr

Categories     Broil/Grill

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

2 (4 ounce) salmon fillets, about
25 ounces celeriac, peeled to remove all the knobbly skin and cut into chunks like potato
2 teaspoons coarse grain mustard
2 teaspoons lemon juice
4 ounces baby spinach leaves
1 tablespoon olive oil

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 to 15 minutes until tender.
  • Preheat the grill to medium.
  • Whisk the mustard, lemon juice, a pinch of sugar, salt and pepper and 1 TBS olive oil together.
  • Set aside.
  • Grill the salmon for 5 minutes on each side.
  • Meanwhile, drain the celeriac, reserving 1 TBS cooking water.
  • Return the celeriac to the pan and mash until fairly smooth.
  • Add the spinach, stirring occasionally over a low heat until wilted.
  • Stir in the reserved cooking water and 1 TBS of the mustard dressing.
  • Season to taste with salt and pepper.
  • Spoon the mash onto two warm plates.
  • Top each with a salmon fillet and drizzle the remaining dressing over.

Nutrition Facts : Calories 353, Fat 11.9, SaturatedFat 1.9, Cholesterol 58.3, Sodium 474.6, Carbohydrate 35.1, Fiber 7.7, Sugar 6, Protein 29.3

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