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Salmon with Mustard Herb Glaze

Yield: 4 salmon fillets


1 clove garlic

2 sprigs of fresh rosemary with the leaves removed from the stems

4 sprigs of fresh thyme, lemon thyme preferred

2 tsp dry white wine

11/2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil, divided

1 tsp whole grain or brown mustard

1 tsp Dijon mustard

4 salmon fillets, about 1-1 ¼ lbs

Salt and pepper to taste

Lemon slices for garnishing


Turn the oven on to broil.

Place the garlic, rosemary leaves, fresh thyme, wine, ½ Tbsp Flying Olive Rosemary EVOO, and mustards in a blender and blend until smooth.

Meanwhile, cover a baking sheet with aluminum foil.  Brush Flying Olive Rosemary EVOO on the aluminum foil and place fillets on the sheet.  Brush the fillets with the remaining EVOO.

Place the salmon in the broiler for 2 minutes.  Remove from oven and spoon the mustard herb sauce on the fillets.  Using the back of the spoon, spread over the fish.

Return the fish to the oven and cook the salmon for about 3-5 minutes more (depending on thickness).  Cook them until they are just cooked through.

Place each fillet on a plate and garnish with a lemon slice.

Submitted by Ben L., Pine Bush, NY