Mustard-and-Soy-Glazed Salmon

Name: Mustard-and-Soy-Glazed Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps country-style Dijon mustard; 59 milliliters pepper jelly; 0 teaspoons pepper; 680 grams packages frozen salmon fillets, thawed according to package directions; 59 milliliters soy sauce

Mustard-and-Soy-Glazed Salmon is a gluten free, dairy free, fodmap friendly, and pescatarian main course. One portion of this dish contains about 36g of protein, 11g of fat, and a total of 315 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up dijon mustard, salmon fillets, pepper, and a few other things to make it today. To use up the jelly you could follow this main course with the Pepper Jelly Cornmeal Thumbprint Cookies as a dessert. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Bring first 3 ingredients to a boil in a medium saucepan over medium heat; reduce heat to low, and simmer 5 minutes.

Equipment you will use

Sauce Pan

Remove and reserve half of pepper jelly mixture.

Ingredients you will need

Pepper Jelly

Place salmon fillets on a greased wire rack on an aluminum foil-lined baking sheet.

Ingredients you will need

Salmon Fillets

Equipment you will use

Aluminum Foil

Baking Sheet

Wire Rack

Sprinkle fillets with pepper, and brush with remaining pepper jelly mixture.

Ingredients you will need

Pepper Jelly

Pepper

Broil fillets 5 inches from heat 8 to 10 minutes or to desired degree of doneness.

Remove from oven, and brush with reserved pepper jelly mixture.

Ingredients you will need

Pepper Jelly

Equipment you will use

Oven

Serve immediately.

Equipment

Ingredients

Servings:

2Tbsps

country-style Dijon mustard 59milliliters

pepper jelly 0teaspoons

pepper 680grams

packages frozen salmon fillets, thawed according to package directions 59milliliters

soy sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.