Salmon with Mustard Glaze

It is unbelievably important to really appreciate the small joys in life. You really DO have to stop and smell the roses, or lilies or daffodils.

Whichever flower happens to be in your path.

Some my absolute favorite little details of life to enjoy include, but are not limited to…


Long dinners with my family…

A really good hair cut…

Stunningly vibrant colors…


And the smell, look and taste of fresh herbs.

Lish’s boss sent her home with some beautiful rosemary last week, so I went on the hunt for some delicious recipes that included the fragrant herb. I came across this salmon recipe (I was having a total salmon craving) and knew it would be an easy crowd pleaser.

Isn’t it funny how the weather can totally make you crave certain foods? Last week in SoCal was so beautiful that I craved super light foods like salmon and tomatoes. Well, that spring weather was a big fat tease. All I’m craving this week is stew. Thanks hail and hurricane force winds!

Add stew and spring rain and this dish to the list of my little pleasures.

You will need…

2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce) salmon fillets
Salt and freshly ground black pepper
6 lemon wedges

Start by turning on your broiler, or your oven to 325 F (if you are like me and don’t have a functioning broiler).

In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard.

Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl.

Or, if you are like me and your youngest brother is holding the lid to your food processor hostage, you can use a blender.

Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper.

Broil the fish without the sauce for 2 minutes. Spoon the mustard sauce over the fillets and continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Transfer the fillets to plates and serve with lemon wedges.

Keep in mind; I am lazy so I did not remove all the remains of my pesto from my blender. This made for a slightly greener but equally delicious sauce. If you wanted to throw in some pesto for good measure too, good on ya!

Love and Beer Floats