Sweet Mustard Salmon

Name: Sweet Mustard Salmon
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters packed brown sugar; 2 Tbsps lemon juice; 680 grams salmon fillets each); 3 Tbsps yellow mustard

Sweet Mustard Salmon might be a good recipe to expand your main course recipe box. This gluten free, dairy free, fodmap friendly, and pescatarian recipe serves 4. One serving contains 302 calories, 34g of protein, and 11g of fat. If you have brown sugar, lemon juice, salmon fillets, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes. Sweet Mustard-Glazed Salmon for the Grill, Sweet Mustard-Glazed Salmon Fillets, and Cedar Planked Salmon With Sweet Mustard Vinaigrette are very similar to this recipe.

Instructions

Place salmon on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Salmon

Equipment you will use

Baking Pan

Drizzle with lemon juice; brush with mustard.

Ingredients you will need

Lemon Juice

Mustard

Sprinkle with brown sugar.

Ingredients you will need

Brown Sugar

Bake, uncovered, at 375° for 12-15 minutes or until fish flakes easily with a fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Equipment

Baking Pan

Oven

Ingredients

Servings:

59milliliters

packed brown sugar 2Tbsps

lemon juice 680grams

salmon fillets each)3Tbsps

yellow mustard

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon works really well with Pinot Noir, Chardonnay, and Sauvignon Blanc. 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. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.