Saturday, February 25, 2012
Tarragon Lemon Mustard Glazed Salmon with Wild Rice Pilaf—A Healthy, High Fiber and Gluten-Free Recipe Featuring Saucy Mama Mustard
I have another scrumptious and easy recipe to share with you today. Plus, it’s super healthy that I know you’re going to love it. It’s high in fiber, omega-3 fatty acids and gluten-free as well. It’s so succulent that you wouldn’t think you’re eating healthy at all, but you are! After all, I think healthy food should taste just as good as anything else, don’t you agree?
I was recently selected as one of the 50 food bloggers by Barhyte Special Foods to participate in their Saucy Mama's "Skinny Mama- Cooking with Mustard" Recipe Contest. They sent me some of their high quality mustards for the purpose of this contest (as shown in the picture above). I’ve tasted each of the mustard straight from the bottle and they were all very flavorful. For instant, I can really taste the champagne and honey in the Champagne Honey Mustard. The garlic was very pungent in the Smoky Garlic Mustard with a lovely smoky aroma. That’s because Barhyte’s products are made with the finest ingredients with no fillers nor names you can’t pronounce.
I’ve been cooking and testing different recipes using different Saucy Mama’s Mustards in combination of different ingredients. They were all delicious but this one recipe really stands out—The Tarragon Lemon Mustard Glazed Boiled Salmon Serve with Sugar Snap Peas and Red Bell Pepper Wild Rice. So, I think we have a “winner” (no pun intended).
The tarragon in the Tarragon Lemon Mustard adds a nice subtle licorice flavor and the Meyer Lemon flavor is slightly tart, which brightens up the fish. The Tarragon Lemon Mustard glaze on the salmon helps keep the fish super moist, enhances the flavor of the fish without overpowering it. I also use the Tarragon Lemon Mustard in the dressing for the Sugar Snap Peas and Red Bell Pepper Wild Rice. The slightly tartness from the dressing balanced well with the sweetness from the sugar snap peas and red bell pepper.
The moist and succulent salmon fillet is to die for. The wild rice has a nice bite to it and the sugar snap peas and red bell pepper add a nice crunch to the rice. You can serve both of these recipes together or on its own as a lighter option.
Here’s a close up on the salmon fillet (see picture above) and wild rice (see picture below). Both of them are so tasty and easy to prepare that I know I’ll be making them again and again. Besides, I know I’m serving healthy and nutritious food to my family. What’s not to love?
There will be a giveaway coming up on my blog in a few days. I’ll share the details with you on the next post, so stay tuned.
Update: The Saucy Mama’s Skinny Mama—Cooking with Mustard Recipe Contest is now open to public to vote. Please take a minute and click here to give me a quick vote. You can vote once a day, until March 7, 2012. I really appreciate your help and supports, as I always do.
Disclaimer: I was provided with Saucy Mama’s Mustard Products as shown in the picture of this post for the purpose of the contest. Here is the link to the contest’s rules that got me these products. All opinions are 100% mine.
Tarragon Lemon Mustard Glazed Boiled Salmon Serve with Sugar Snap Peas and Red Bell Pepper Wild Rice
Calories for wild rice: 150.2 per serving
Calories for the salmon: 319.7 per Serving
Ingredients For the Rice:
1 1/2 cups low sodium vegetable broth
1 cup mixed wild rice
1 (1/2-inch) piece of fresh ginger, peeled and grated
1 teaspoon sesame oil
1 tablespoon olive oil
1 1/2 cups (5 ounces) sugar snap peas, trimmed and cut into 1/2-inch pieces
1 medium red bell pepper, cut into 1/2-inch dices
Ingredients For the Dressing:
2 tablespoons rice vinegar
2 tablespoons olive oil
2 tablespoons Saucy Mama Tarragon Lemon Mustard
1/4 teaspoon freshly ground black pepper
Ingredients For the Salmon:
4 (6-ounce) salmon fillets
Salt and freshly ground black pepper
1/4 cup Saucy Mama Tarragon Lemon Mustard
Cooking spray to grease the baking sheet
4 thinly sliced lemon, for garnish
4 pieces of parsley, for garnish
To Prepare the rice:
In a medium saucepan, bring vegetable broth, rice, ginger and sesame oil to a boil over medium heat. Reduce the heat to a simmer, cover the pan and cook until the rice is tender, about 30 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the sugar snap peas and bell pepper. Sauté until crisp tender, about 2 minutes. Then, transfer the peas and bell peppers to the serving bowl.
To Prepare the dressing:
In a medium bowl, whisk together the vinegar, oil, mustard and pepper until well combined. Pour the dressing over the rice mixture and toss until dressing coated all the rice. Then, evenly divide the rice onto 4 serving plates, 1 cup each.
To Prepare the fish:
Preheat the broiler. Place the oven rack 6-inches below the broiler. Line a baking sheet with foil and grease the foil with cooking spray. Arrange the salmon fillets on the baking sheet and sprinkle with salt and pepper. Broil for 2 minutes. Then, spoon the mustard evenly on each fillet, 1 tablespoon each. Return the cooking sheet with glazed fillets into the oven and continue broiling until fillets are just cooked through and the glaze is golden brown, about 5 minutes longer.
Place a fillet onto the serving plate over the Sugar Snap Peas and Red Bell Pepper Wild Rice. Garnish with a slice of lemon and parley on each fillet. Enjoy!