Review: Salmon with Grainy Mustard-and-Herb Sauce - April '01

[Peggy]

Had this for dinner tonight. Thought it was delicious. The salmon poached nicely in the oven with the wine and shallots and the Mustard-Herb sauce really makes the dish. I served it with the suggested long grain and wild rice and this complemented the salmon well. I am adding this to my ever-growing list of really good salmon recipes.

Peggy

[CHRIST1NE]

Peggy, could you share your list of salmon recipes? I have just started cooking it recently and so far have only tried the Honey Glazed Salmon from July/Aug 1999 - loved it by the way. I hear the Maple Glazed from 2000 is alos excellent (from a previous thread) but so far haven't tried it yet.

[pmmahan]

Ooh, Peggy - i didn't notice this one! looks yummy, I'll have to try it! thanks!

[chefbec]

Thanks for the review. I'll try it IF I EVER GET MY APRIL ISSUE!

[Peggy]

Christine,

I would be happy to share my current list of my favorite Cl salmon recipes. Here it is:

Seared Salmon with Warm Lentils (Sept '00)
Broiled Salmon over Parmesan Grits (June '00)
Roast Salmon with Tomatoes and Tarragon (June '00)
Spicy Herb-Grilled Salmon Steaks (June '00)
Miso Salmon with Asparagus (March '00)
Grilled Salmon with East-West Spice Rub and Orange-Soy Glaze (Sept '99)
Honey-Glazed Salmon (July/Aug '99)
Grilled Orange-and-Bourbon Salmon (June '99)
Salmon on Greens with Lime-Ginger Dressing (May '99)
Maple-Glazed Roasted Salmon (Jan/Feb '99)
Herb Grilled Salmon with Mango Salsa (May '97)
Hearty Salmon Strudel with Dill (Oct '96)
Grilled Salmon with Ginger-Orange Mustard Glaze (Sept '96 or Complete CL Cookbook)

We live in California and are able to get lots of fresh salmon, so we eat it frequently. It is also delicious marinated in Teriyki sauce and then grilled. If you don't have access to any of these recipes and would like them, let me know and I will post them for you.

Peggy

[This message has been edited by Peggy (edited 03-28-2001).]

[This message has been edited by Peggy (edited 03-28-2001).]

[eloise forever]

I downloaded the April Cookpac last night. So, for those still waiting for April, here is the salmon recipe that Peggy reviewed. Think I will definintley have to try this one!


* Exported from MasterCook *

Salmon With Grainy Mustard-and-Herb Sauce

Recipe By :Cooking Light Magazine. April 2001. Page: 211.
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salmon:
4 6 oz. salmon fillets -- about 1 inch thick
Cooking spray
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons shallots -- finely chopped
Sauce:
1/4 cup low-fat mayonnaise
1/4 cup fat-free chicken broth -- less-sodium
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon brown mustard -- spicy
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
Remaining ingredient:
2 cups long-grain and wild rice -- hot cooked

1. Preheat oven to 425 degrees.

2. To prepare fish, arrange fillets, skin sides down, in a 9-inch pie plate coated with cooking spray. Sprinkle with wine, salt, and 1/4 teaspoon pepper; top with shallots. Cover with foil; bake at 425 degrees for 30 minutes or until fish flakes easily when tested with a fork.

3. To prepare sauce, combine mayonnaise and broth in a small skillet, stirring well with a whisk. Cook over medium-low heat until thoroughly heated (about 2 minutes). Remove from heat, and stir in chives, parsley, mustard, juice, and 1/4 teaspoon pepper. Serve fish and sauce over rice. Yield: 4 servings (serving size: 1 fillet, about 3 tablespoons sauce, and 1/2 cup rice).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 253 Calories; 10g Fat (37.8% calories from fat); 35g Protein; 3g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 402mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : Omega-3-rich salmon fillets are moist and succulent when poached in the oven with a little wine and shallots. Serve with sauteed spinach or broccoli.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



[This message has been edited by eloise forever (edited 03-28-2001).]

[Grace]

Man, Peggy, what are you trying to do to me???!!! My "to try" folder is already bursting at the seams, and now you give me a list like that of new recipes to try!!

I made the Maple glazed salmon last week, and I've never cooked salmon before (I love smoked salmon, and use it a lot, but never salmon "steaks"). Anyhow, it was soooo good, I kept thinking, man, have I been missing out. Now we're going to have to do salmon at least twice a month if not more. So THANK YOU for your list of favorites! It will make it much easier for me to find something I'm quite sure I'm going to like!

[memartha]

I also LOVED the Pepper, Coriander and Sesame Seed Crusted Salmon from the March 2001 issue. We've had it twice already. Can't wait to try the salmon recipes (there are A LOT) in the April issue.

[RunnerKim]

Peggy would you mind posting the Grilled Salmon with Ginger-Orange Mustard Glaze recipe. My subscription doesn't go back that far and it sounds very good.

Kim

[emilycat]

Peggy,

I hate to be a brat, but would you mind posting several of these for me?

If it's not too much trouble, I'd love the
Miso Salmon with Asparagus
Herb-Grilled Salmon with Mango Salsa
Spicy Herb-Grilled Salmon
Roasted Salmon with Tomatoes and Tarragon

See what you get for posting your favorites in the presence of salmon lovers? http://www.cookinglight.com/bbs/smile.gif

[Peggy]

Kim and emilycat,

I will be happy to post the recipes for you. I may have to do it in more than one sitting because I have afternoon car-pool duties today. Here is a start:

Grilled Salmon with Ginger-Orange Mustard Glaze

1/4 cup fresh orange juice
1/4 cup soy sauce
1/4 cup cream sherry
1/4 cup Dijon mustard
2 T grated peeled fresh ginger
2 T honey
4 (6-oz) salmon fillets (about 1 inch thick)
cooking spray
green onions and lemon slices (optional)

1. Combine first 6 ingredients in a large zip-lock bag. Add fish to bag; seal and marinate in refrigerator for 30 minutes. Remove fish from bag; reserve marinade.

2. Prepare grill or broiler.

3. Place fish on grill rack or broiler pan coated with cooking spray. Cook 5 minutes on each side until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

4. Place remaining marinade in a saucepan; bring to a boil. Serve with fish; garnish with green onions and lemon slices, if desired. Yield: 4 servings

Calories: 375; Fat 15.7gm; Protein 37.2gm; Carb 14.1gm; Fiber 0.1gm; Chol 115mg; Iron 1.2mg; Sodium 1364mg; Calc 15mg


Miso Salmon with Asparagus

1 regular-size foil oven bag
cooking spray
2 1/2 cups (2 inch) diagonally sliced asparagus (about 3/4 pound)
1 T minced peeled fresh ginger, divided
1 teas dark sesame oil
1/4 teas salt
1/4 cup sliced green onions
3 T sake or dry white wine
1 T miso (soybean paste)
1 1/2 teas sugar
1 1/2 teas lemon juice
2 (6-oz) salmon fillets (about 1 inch thick)
4 lemon slices
2 teas sesame seeds, toasted

1. Preheat oven to 450 degrees.

2. Coat inside of oven bag with cooking spray. Place bag on a large shallow baking pan.

3. Combine asparagus, 2 teas ginger, oil and salt in a bowl. Place mixture in prepared oven bag. Combine 1 teas ginger, onions, sake, miso, sugar, and lemon juice in a small bowl. Place fish over asparagus mixture; spoon miso misture over fish. Top with lemon slices, Fold edges of bag to seal. Bake at 450 degrees for 20 minutes or until fish flakes easily when tested with a fork. Cut open bag with a sharp knife, and fold back foil. Sprinkle with sesame seeds. Yield: 2 servings.

Calories: 393; Fat 19gm; Protein 40.8gm; Carb 17.8gm; Fiber 4.6gm, Chol 111mg; Iron 3.7mg; Sodium 786mg; Calc 106mg


Herb Grilled Salmon with Mango Salsa

4 (6 oz) salmon fillets (about 1 inch thick)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 teas hot pepper oil (can substitute 1 teas vegetable oil and 1/8 teas ground red pepper)
1/2 teas salt
1/4 teas pepper
cooking spray
Mango Salsa
4 cups hot cooked rice

1. Combine first 4 ingredients in a large zip-lock plastic bag. Seal; shake gently to coat. Marinate in refrigerator for 20 minutes.

2. Remove salmon from bag; sprinkle with salt and pepper. Prepare grill. Place salmon on grill rack coated with cooking spray; cook 5 minutes on each side or until done. Serve with salsa and rice. Yield: 4 servings (serving size: 5oz salmon, 2/3 cup salsa, 1 cup rice)

Caloreis 601; Fat 16.4gm, Protein 41.2gm; Carb 70.2gm; Fiber 3gm; Chol 115mg, Iron 3mg; Sodium 383mg; Calc 47mg

Mango Salsa

1 cup peeled, cubed ripe mango
1 cup sliced banana
1/4 cup chopped fresh mint
2 T fresh orange juice
1 teas grated lime rind
1 T fresh lime juice
1 (8 oz) can unsweetened pineapple chunks, drained
1 serrano chile, seeded and finely chopped

1. Combine all ingredients in a medium bowl. Stir well; cover and refrigerate. Yield: 2 2/3 cups

Calories 79; Fat 0.3gm; Protein 0.9gm, Carb 20.4gm, Fiber 2gm; Chol 0mg; Iron 0.4mg, Sodium 2mg; Calc 15mg


I will do the rest later...

Peggy

[CHRIST1NE]

Peggy, Thank you Thank you for posting your list. I'm excited that a few I have been eyeing are on your list. It's easier for me to try someone elses "tried & true" whenever I am branching out into a new area.

[Peggy]

emilycat,

Here are the other two recipes you requested:

Roast Salmon with Tomatoes and Tarragon

4 (6 oz) salmon fillets, about 1 1/2 inches thick
1/4 teas salt
1/4 teas black pepper
1 1/2 cup chopped, seeded peeled tomatoes (about 1 lb)
2 teas low sodium soy sauce
2 1/2 teas coarsely chopped fresh or 3/4 teas dried tarragon
2 teas Dijon mustard
Tarrragon sprigs (optional)

1. Preheat oven to 425 degrees.

2. Sprinkle salmon fillets with salt and pepper. Place the fillets, skin sides up, in a large skillet or small roasting pan. Spoon chopped tomato around fillets,and drizzle fillets with soy sauce. Wrap handle of skillet with foil and bake fillets at 425 degrees for 12 minutes or until fish flakes asily when tested with a fork. Remove skin from fillets and discard skins. Remove fillets from pan and keep warm. Add the chopped tarragon and mustard to tomato, stirring well. (Personal note: I drain some of the excess liquid from the pan before adding the tarragon and mustard). Spoon tomato mixture over fillets. Garnish with tarragon sprigs, if desired. Yield: 4 servings.

Calories 295; Fat 14.4gm; Protein 35.5gm; Carb 3.5gm; Fiber 0.8gm, Chol 111mg; Iron 1.1mg; Sodium 376mg; Calc 15mg.


Spicy Herb-Grilled Salmon Steaks

1/2 cup basil leaves
1/3 cup mint leaves
3 T minced seeded jalapeno pepper
2 T white vinegar
2 1/2 teas minced peeled fresh ginger
1 teas sugar
2 teas fish sauce
2 garlic cloves, chopped
4 (6 oz) salmon steaks (about 1 inch thick)
1/2 teas salt
1/8 teas black pepper
cooking spray
1/4 cup finely chopped fresh basil
4 lime wedges

1. Prepare grill.

2. Combine the first 8 ingredients in a blender or food processor and process until smooth. Set aside. Sprinkle salmon steaks with salt and pepper. Place the fish on a grill rack coated ith cooking spray, and grill for 5 minutes on each side or until fish flakes easily with a fork. Spoon sauce over fish and garnish with chopped basil and the lime wedges. Yield: 4 servings

Calories 293; Fat 14.2gm; Protein 35.5gm; Carb 3.7gm; Fiber 0.3gm; Chol 111mg; Iron 0.9mg; Sodium 586mg, Calc 27mg

Enjoy!

Peggy

[emilycat]

Peggy,

You are awesome! Thank you so much http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

[catharine]

My all time favorite salmon recipe is from CL a few years ago - it is Salmon with Roasted Corn and Tomato Salsa. It is easy and delicious and a great company dish. I couldn't find the recipe finder, so if you want it I will type it in. Let me know.

[BethML]

I have to second Peggy's thumbs-up on the Salmon with Grainy Mustard-and-Herb Sauce. I made it last night and the DH and I loved it! I did tweak the recipe a bit-- doubled the shallots, omitted the chives (didn't have any), and used dried chervil in place of the parsley. We skipped the rice but had roasted asparagus as an accompaniment and the sauce was great for it! Definitely a keeper.

[Karen M]

I third the review! Very good. Definite repeater. Especially since I usually have everything on hand, except the salmon. We served it with steamed broccoli and Near East Toasted Pine Nut Couscous. Delicous.

[funnybone]

I made this this past week for the first time and it was delicious. I had some frozen salmon (Costco's Kirkland) that I wanted to get rid of, and searched past issues. I don't know how I missed it in the past!!!

I used green onions in place of the shallots and instead of fresh chives, I used the green onions again. I didn't want to make a trip to the store for them. The sauce was delicious. I would definitely serve this to salmon-loving guests any time.

[Jessica]

This recipe looks similar to the one I made tonight--see the review of Salmon with White Wine and Mustard sauce.