Mustard is an awesome option to add flavor to foods without adding sugars or chemicals (of course, read your labels!)
- 2 garlic cloves (diced)
- ½ tsp thyme
- ½ tsp rosemary
- ½ tsp parsley
- 1 tsp extra virgin olive oil
- 2 tbsp Dijon mustard
- 6 oz. piece of wild salmon filet
- Salt and black pepper to taste
- 1 bunch broccolini
You can use either a food processor or hand mash some of the ingredients, depending upon what you have at home.
To get started, combine the diced garlic cloves, thyme, rosemary, parsley, and Dijon mustard together in a mixing bowl. Either whip the ingredients together, or blend in the food processor. This is the paste for our salmon. If your salmon still has skin on it, I find the skin to be so much easier to remove once the salmon has started cooking.
You can use either an outdoor grill or a cast iron pan will do just fine here. Add extra virgin olive oil to the pan, then add the salmon to the pan, skin side down for about five minutes. Next, add about 1/3 of the paste to the salmon, and cook for another minute.Then, flip the salmon and let cook on the other side for another three to four minutes. While the skin is up, carefully peel off the salmon skin. It should come off pretty easily at this point. When the skin is off, add the next 1/3 of the mixture. After another minute, flip the salmon one more time, and add the rest of the mustard paste.
Get started with the broccolini by steaming, then set aside, adding a dash of salt and pepper when ready to serve.