Salmon Fillets with Honey Mustard Glaze - WRIC Richmond News and Weather -

Salmon Fillets with Honey Mustard Glaze

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SALMON FILLETS WITH HONEY MUSTARD GLAZE
4 servings

 

  • Honey Mustard Glaze

  • 1 tablespoon freshly grated orange peel (optional)
  • 1 to 1½ pounds salmon fillet(s) or 4 salmon steaks, each about 8 ounces
  • 1 tablespoon melted butter or margarine, or corn or canola oil (see note)
  • Sprigs of fresh lavender or thyme or rosemary for garnish (optional)
  • Fresh or thawed frozen whole red raspberries or blackberries, stems removed, or thinly sliced peeled fresh peaches or nectarines or oranges, or sliced fresh apricots as desired,  and additional freshly grated orange peel, if desired, for garnish

 

Prepare Honey Mustard Glaze; may add 1 tablespoon grated orange peel, if desired; set aside.   

Arrange fish fillets or steaks on a broiler rack lightly coated with non-caloric vegetable cooking spray in a broiler pan, or on a barbecue grill rack lightly coated with non-caloric vegetable cooking spray, about 3 inches from heat source.  May lightly coat fish with butter or oil or non-caloric vegetable cooking spray, if desired.  Broil or grill fillets or steaks about 4 to 6 minutes per side, turning fillets or steaks once.  Do not overcook, as fish will become tough.  Fish should be opaque in color and flake easily with a fork.  Liberally baste fish fillets or steaks, both sides, frequently with glaze while grilling.  

Or, arrange fish fillets on a sheet of heavy-duty aluminum foil; baste liberally, all sides, with glaze; close foil, sealing tightly.  Bake in a preheated moderate oven (350 degrees F.) for 15 to 20 minutes, or until fish flakes easily with a fork and is opaque in color.  Do not overcook.  

To serve, arrange a fish fillet or steak on each of four dinner plates; garnish each serving with a sprig of desired herb, fresh fruit of choice, and a sprinkle of freshly grated orange peel, if desired. 

Note: May omit butter or oil, if desired; lightly coat broiler rack or grill and fish with non-caloric   vegetable cooking spray. 

Pan Grill or Sautéing: Lightly coat a large heavy skillet or electric frypan with butter or oil or non-caloric vegetable cooking spray.  Place fillets or steaks in pan and sauté over moderate heat, about 4 to 6 minutes per side, turning fillets or steaks once, until fish is opaque in color and flakes easily with a fork.  Do not overcook.  Frequently baste fish fillets or steaks with sauce while pan grilling/sautéing.  Serve as previously directed.

 

Honey Mustard Glaze:
about 2/3 cup

  • ¼ cup Dijon-style prepared mustard
  • 3 tablespoons seedless red raspberry or blackberry jam or peach or nectarine or apricot jam or orange marmalade, or 3 tablespoons reduced-sugar jam or marmalade of choice
  • 2 to 3 tablespoons honey (see note)

 

In a small bowl, combine all ingredients, blending well.  

Note: Amount of honey used depends upon desired sweetness. 

Variation: For a spicier flavor, may add 2 to 3 drops hot pepper sauce or freshly grated peeled  horseradish root or horseradish sauce to taste, if desired.