Tag Archives: mustard

Honey Mustard Salmon

This is my new favourite salmon recipe. I changed this recipe slightly. I preferred to barbecue my salmon in a foil packet rather than cooking in a skillet with oil. I also steamed my broccoli.

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I also halved the honey mustard mix since I was only making one salmon portion for myself. I added the honey mustard mixture in with the salmon before I cooked it on the barbecue with great results. Be careful not to cook at a super high temperature since there is honey in the mixture and it will blacken.

My halved mixture is:
2 Tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons honey
Pinch of onion powder
1/2 tablespoon soy sauce

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I found this recipe on Pinterest. It lead me to a website dinneratthezoo.com

1 and 1/4 lbs of salmon, cut into fillets
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
1/4 cup honey
1 tablespoon soy sauce
1/4 teaspoon onion powder
1 tablespoon olive oil, divided use
2 cups of broccoli florets
Salt and pepper to taste
Optional: lemon wedges and chopped parsley

1. In a small bowl mix together the Dijon mustard, whole grain mustard, honey, soy sauce and onion powder.
2. Heat 1 teaspoon of oil in a large pan over medium high heat. Add the broccoli and cook for 3-4 minutes. Add 1 tablespoon of water and cook for 2-3 minutes more until water is evaporated and broccoli is tender. Season the broccoli with salt and pepper, remove it from the pan and place it on a plate.
3. Heat the remainng 2 teaspoons of olive oil over high heat. Season the salmon generously with salt and pepper.
4. Put the salmon in the pan and cook for approximately 5 minutes on each side. Brush the tops of the fillets with the honey mustard mixture and place sauce side down in the pan and cook for 1 minute more.
5. Add the broccoli back into the pan with the salmon and cook for 2-3 minutes more or until the vegetables are heated through. Drizzle the salmon and broccoli with remaining honey mustard mixture and serve. Sprinkle with chopped parsley and serve with lemon wedges if desired.

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Pecan Crusted Wild Halibut

I really love this recipe.  The pecans crusted on top is seriously the best part!

This recipe is gluten-free, paleo, dairy-free and low-carb.

I made some changes to this recipe with what I had in my pantry, no longer making it gluten-free or dairy-free. In the flour mix, I substituted the almond meal with all-purpose flour. In the egg mix I used skim milk instead of almond/coconut milk. When frying the fish, I used canola oil and not coconut oil.

I had great results with the changes I made. The oil I used for frying did not turn the fish greasy at all. In fact, most of the oil was still in the frying pan after cooking. I will however use coconut oil and not canola oil the next time I make this recipe. I really feel like I missed out on that added flavour to this great dish.

This recipe is from http://janeshealthykitchen.com/pecan-crusted-wild-halibut/

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Flour Mix:
2 tablespoons almond meal
1 teaspoon grated lemon zest
1 tablespoon dry onion flakes
1/4 teaspoon unprocessed salt
1/8 teaspoon black pepper

Egg Mix:
1 large egg
1 tablespoon coconut milk or almond milk
1/2 teaspoon ground mustard, or 2 teaspoons Dijon mustard

Pecans:
1/3 cup finely chopped pecans (not ground)

Fish:
2 wild halibut fillets, or other delicate fish, about 1/2 pound in total
2 tablespoons coconut oil for cooking

Garnish:
Lemon wedges
2 tablespoons fish oil, optional

1. Flour Mix: Combine almond meal, lemon zest, onion flakes, salt and pepper on a small plate
2. Egg Mix: In a small bowl, whisk egg, milk and mustard
3. Pecans: Place the chopped pecans on a small plate.
4. Dredge each halibut fillet in the almond mixture, turing it to coat all sides. Then dip in the egg mixture to coat;then press it onto the pecans, turning to coat all sides.
5. Melt coconut oil in a skillet over medium heat, until a drop of water sizzles.
6. Add halibut fillets to the skillet and cook covered 2-5 minutes or until lightly browned, adding additional coconut oil as needed.
7. Transfer the fillets to plates. Garnish with a drizzle of fish oil(if using) and lemon wedges. Serve.

Quick Cucumber Pickles with Rye Bread and Cheese

This amazing recipe is from “The Epicurious Cookbook” by Tanya Steel and the editors of Epicurious.

I brought this appetizer to a potluck Christmas dinner.  I loved the fresh taste of these pickles.  I made them an hour ahead and the cucumbers stayed nice and crisp.  I used a mandolin to cut the cucumbers.

As stated by the cookbook, you can jar these pickles to give as a gift, or serve alongside sandwiches in a buffet. The tart, lightly spicy crunch of the cucumber is a refreshing complement to most cheese, from Cheddar to goat.

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2 English cucumbers
2 teaspoons kosher salt
1/2 cup cider vinegar
1/4 cup sugar
1 tablespoon dry mustard
2 teaspoons drained bottled horseradish
1 tablespoon chopped fresh dill
1 loaf rye bread (1 pound)
2 (6-8 ounce) pieces semisoft cheese (preferably German, such as Cambozola or Mirabo)

1. Cut the cucumbers crosswise into 1/8-inch thick slices, then toss with the salt in a bowl and let stand 15 minutes. Rinse and drain the cucumbers and pat dry with paper towels.

2. Whisk together the vinegar, sugar, mustard, horseradish, and dill until the sugar is dissolved. Stir in the cucumbers and let stand at least 5 minutes.

3. Slice the bread and serve with the pickles and the cheese.

YIELD: Makes 6 hors d’oeuvre servings

DO AHEAD: The pickles can be made 2 to 4 hours ahead and chilled, covered.