2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce) salmon fillets ( I asked to have mine cleaned and skinned at the grocery store)
Salt and freshly ground black pepper
6 lemon wedges
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce) salmon fillets ( I asked to have mine cleaned and skinned at the grocery store)
Salt and freshly ground black pepper
6 lemon wedges
Directions:
- In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and only 1 tablespoon of whole-grain mustard.
- Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl.
- Following the food processing, add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
- Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper.
- Broil for 2 minutes.
- Take out, and spoon the mustard sauce over the fillets.
- Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
- Transfer the fillets to plates and serve with lemon wedges.
- So yummy!