Broiled Salmon with Herb Mustard Glaze

2		garlic cloves
3/4  teaspoon		finely chopped fresh rosemary leaves
3/4  teaspoon		finely chopped fresh thyme leaves
1  tablespoon		dry white wine
1  tablespoon		extra-virgin olive oil
2  tablespoons		Dijon mustard
2  tablespoons		whole-grain mustard
3		Nonstick olive oil cooking sprays
6  ounces		salmon fillets
1  pinch		Salt and freshly ground black pepper
6  pieces		lemon wedges

Tip: For nutritional information on all the ingredients in Broiled Salmon with Herb Mustard Glaze just click on each ingredient name. Then adjust the serving size for any Broiled Salmon with Herb Mustard Glaze ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Directions


In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Transfer the fillets to plates and serve with lemon wedges.

Serves: 6; Calories: 294; Total Fat: 11 grams; Saturated Fat: 2 grams; Protein: 45 grams; Total carbohydrates: 3 grams; Sugar:0 grams; Fiber: 0 grams; Cholesterol: 115 milligrams; Sodium: 463 milligrams


Recommended Wine: 2001 Pecchenino

Origin: Alba, Piedmont

Grape: Dolcetto

Wine notes: Using white wine for fish and red wine for meat no longer

applies. Break with tradition. Italy produces many interesting reds, so

for this dish I chose a classic Italian wine made from the dolcetto grape.

This lighter bodied red will marry well with my salmon dish which has a rich and silky texture. The delicacy of the herbs in my mustard glaze goes

nicely with the fruity nature of the wine. My rule for pairing wine with

dishes is to go with what tastes good.

Wine Pouring Notes: Do not fill above the curve of the bowl, never more

than 1/2 full, that way you can get a true sense of the wine's aroma and a

better sense of its bouquet. To get the full experience of the wine, place

your nose into the glass and take in the wine's beautiful aroma.