Instructions
- 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
Goat Cheese, Mango and Walnut Salad
Grain Berry Onyx Banana Ginger Smoothie
Grain Berry Onyx Strawberry Oatmeal Smoothie
Lentils with Carrots and Feta Cheese
|
Goat Cheese, Mango and Walnut Salad Grain Berry Onyx Banana Ginger Smoothie Grain Berry Onyx Strawberry Oatmeal Smoothie Lentils with Carrots and Feta Cheese |
Ingredients
|
Instructions
|
| 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
Ingredients
|
|
Instructions
- 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.