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Balsamic & Fig Mustard Grilling Glaze On Salmon


 

Turn your usual fish dish into something special with this rich glaze.

(Serves 4)
(Balsamic & Fig Mustard Glaze can be used for swordfish, pork, ham and beef )

Ingredients:

1/4 cup pomegranate juice (cherry and cranberry juice also work well)
3 tablespoons packed brown sugar
1/4 cup Balsamic & Fig Whole Seed Mustard
1 teaspoon cornstarch
Pinch cayenne pepper


Method:

  1. Whisk all ingredients together in a small saucepan. Bring to a simmer over medium-high heat and cook until thickened, about 1 minute.
  2. Spread a small amount of glaze on meat or fish during the last few minutes of cooking. Serve with remaining glaze on the side.

Ingredients for salmon:

1/2 teaspoon packed brown sugar
1/8 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon pepper
2 (6 to 8 oz) center-cut skin-on salmon fillets
1 teaspoon vegetable oil

 
Method:

  1. Adjust oven rack to middle position and heat oven to 300 degrees F. Combine sugar, cornstarch, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl. Pat salmon dry with paper towels and sprinkle sugar mixture evenly over flesh side of salmon, rubbing to distribute evenly.
  2. Heat oil in 10 inch, oven-safe nonstick skillet over medium-high heat until it begins to smoke. Place salmon flesh side down in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook, skin side down, for 1 minute.
  3. Off heat, spoon glaze evenly over salmon fillets. Transfer skillet to oven and roast until center is still translucent when checked with tip of a paring knife and registers 125 degrees (medium-rare), about 10 minutes.

Balsamic & Fig Mustard Dressing On Arugula Salad

(Serves 4 to 6)

Take salad to the next level.

Ingredients:

3 tablespoons Balsamic & Fig Whole Seed Mustard

1/4 cup balsamic vinegar
1/2 cup safflower oil
1 clove of garlic, minced
1 shallot, very finely minced (about 1 tablespoon)
1/2 teaspoon salt, or more to taste
pepper, to taste
5 ounces lightly packed stemmed arugula (about 6 cups)
1/2 cup toasted, chopped walnuts
2 ounces grated parmesan cheese

Method:

Whisk Balsamic & Fig Whole Seed Mustard and vinegar in small bowl. Whisk in safflower oil, garlic, shallot, 1/2 teaspoon salt and pepper.

Toss arugula and vinaigrette in a large bowl. Adjust seasonings with salt and pepper. Divide salad onto individual plates and top each with walnuts and parmesan.