Tarragon Roasted Salmon W Sweet & Hot Mustard Sauc- 10g Carbs
With Sweet and Hot Mustard Sauce
From The Washington Post
4 servings
Sure, you could slather the fish with a prepared mustard, but
the key here is flavor control. A few minutes of tasting and
adjusting allows you to customize the level of heat and herbs.
The sauce will mellow a bit during roasting. Brushing all sides
of the fillets will keep the salmon moist.
For a tender side dish, roast some trimmed asparagus spears,
drizzled with balsamic vinegar or olive oil, while the salmon
is in the oven. Adapted from the upcoming "Quick Fix Meals"
by nutritionist and Food Network host Robin Miller (Taunton
Press, 2007).
2 to 3 Tbsp Dijon-style mustard
2 Tbsp honey
3/4 tsp to 1 teaspoon dry mustard
2 to 4 tsp dried tarragon
Salt
Freshly ground black pepper
Four 6-oz center-cut skinless salmon fillets, preferably
3/4 inch to 1 inch thick, pin bones removed
Preheat the oven to 400 degrees. Lightly grease a shallow
baking dish with nonstick cooking oil spray.
In a medium bowl, combine the mustard, honey, dry mustard
and tarragon, stirring until smooth. Lightly season with
salt and pepper; taste and adjust the mixture’s seasoning
as necessary. Brush the fillets with the mustard mixture
and place them in the baking dish. Roast for 10 to
12 minutes; the salmon should be just cooked through and
should separate easily with a fork. Transfer to individual
plates and serve warm.
Per serving:
351 Calories, 35g Protein, 10g Carbs, 18g Fat, 100mg Cholesterol,
4g Saturated Fat, 351mg Sodium, 0g Dietary Fiber