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Salmon Fillets with Sweet and Rough Lime Glaze
Print Recipe
Salmon Fillets with Sweet and Rough Lime Glaze
Salmon Filet and Sweet and Sour Lime Glaze
Instructions
  1. Blend Silver Palate Sweet & Rough Mustard, lime juice and tarragon in a small saucepan. Gently heat the glaze. Heat a nonstick skillet large enough to hold fillets over medium-high heat until hot. Place salmon, skin side down, in pan and cook for 3 to 4 minutes, until lightly colored. With a spatula, turn fillets, brush with glaze and continue cooking until just cooked through, 5 to 8 minutes depending on thickness. Serve at once.
Servings
Ingredients
  • 2-1/2 tablespoons Silver Palate Sweet and Rough Mustard (or other mustard)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon
  • 2 6-8 ounce fresh or frozen salmon fillets, blotted dry
Servings
Ingredients
  • 2-1/2 tablespoons Silver Palate Sweet and Rough Mustard (or other mustard)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon
  • 2 6-8 ounce fresh or frozen salmon fillets, blotted dry
Salmon Filet and Sweet and Sour Lime Glaze
Instructions
  1. Blend Silver Palate Sweet & Rough Mustard, lime juice and tarragon in a small saucepan. Gently heat the glaze. Heat a nonstick skillet large enough to hold fillets over medium-high heat until hot. Place salmon, skin side down, in pan and cook for 3 to 4 minutes, until lightly colored. With a spatula, turn fillets, brush with glaze and continue cooking until just cooked through, 5 to 8 minutes depending on thickness. Serve at once.
Print Recipe
Salmon Fillets with Sweet and Rough Lime Glaze
Salmon Filet and Sweet and Sour Lime Glaze
Servings
Ingredients
  • 2-1/2 tablespoons Silver Palate Sweet and Rough Mustard (or other mustard)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon
  • 2 6-8 ounce fresh or frozen salmon fillets, blotted dry
Servings
Ingredients
  • 2-1/2 tablespoons Silver Palate Sweet and Rough Mustard (or other mustard)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon
  • 2 6-8 ounce fresh or frozen salmon fillets, blotted dry
Salmon Filet and Sweet and Sour Lime Glaze
Instructions
  1. Blend Silver Palate Sweet & Rough Mustard, lime juice and tarragon in a small saucepan. Gently heat the glaze. Heat a nonstick skillet large enough to hold fillets over medium-high heat until hot. Place salmon, skin side down, in pan and cook for 3 to 4 minutes, until lightly colored. With a spatula, turn fillets, brush with glaze and continue cooking until just cooked through, 5 to 8 minutes depending on thickness. Serve at once.