Savory Mustard Salmon
This is a speedy preparation for a weeknight dinner. Any leftover salmon is delicious served cold the next day over a salad or with steamed vegetables.
- 1 1/2 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
- 1 1/2 Tbsp. reduced-fat mayonnaise (or use any variety),
- 1 tsp. creamy horseradish sauce or Chinese mustard optional
- 1 Tbsp. chives or scallions minced
- 1 1/2 lbs. salmon fillets (use wild Alaskan salmon if possible)
- Preheat the oven to 450 degrees. In a small bowl, combine the mustard, mayonnaise, horseradish or Chinese mustard (optional), and chives or scallions.
- Lay a sheet of aluminum foil on a baking sheet and spray the foil with nonstick cooking spray.
- Put the salmon, skin side down, on top of the foil and, using a pastry brush or spoon, spread a thick layer of the sauce on top of the fish.
- Bake the salmon for 10 - 15 minutes until it flakes easily in the thickest part of the fish. Serve it immediately.
Slow Cooker Directions
- In a small bowl, combine the mustard, mayonnaise, horseradish or Chinese mustard (optional), and chives or scallions. If needed, cut the salmon into pieces that will easily fit into the slow cooker. Lay each piece of salmon on an individual piece of aluminum foil large enough to fold into a packet. Top each piece of salmon with a thick layer of sauce, then fold the foil around the salmon to form a packet. Place the packets in the slow cooker, stacking as needed, and cook on low for 4 - 5 hours or on high for 2 - 2 1/2 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Mince the chives or scallions, prepare and refrigerate the salmon topping. Scramble Flavor Booster: Use grainy Dijon mustard and the optional horseradish or Chinese mustard. Serve it with lemon wedges or lemon pepper seasoning and/or fresh minced dill. Tip: Take a break from folding up and stowing your reusable grocery bags when you return home from the store. They may be damp from the contents they were holding. Whenever possible, hang up your bags to air out a bit before putting them away, or better yet, put them right back in the car so you won’t forget them next time. Don’t forget to wash them occasionally too. Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 12g, 18%; Saturated Fat: 2g, 10%; Cholesterol: 95mg, 32%; Sodium: 260mg, 11%; Total Carbohydrate: 2g, 1%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 35g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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