Calling all Salmon lovers!
We’ve got a brand-new recipe for you, and it’s a keeper! Introducing … Mustard-Glazed Salmon with Cauliflower Mash and Spinach!
You could say we know a thing or two about salmon. That the nutrients in salmon provide tremendous health benefits, that it’s simple to prepare and easy to incorporate into just about everything. Devilishly good deviled egg appetizers, flavorful burgers on the grill, five-star dinner party entrees—salmon does it all! So, we’re always looking for new ways to enjoy this heart-healthy fish loaded with omega-3 fatty acids. And, we found it with this new recipe that we’re excited to share!
The recipe starts with a simple but addictive mustard-maple glaze that adds just the right amount of sweetness and tang to the salmon while it bakes. While you could stop right there, what pushes this seafood dish into overdrive are the delicious sides. Wilted spinach with sauteed garlic is a natural match for salmon, and the cauliflower mash is a light lemony side dish that wows all on its own. It’s a low-carb alternative to mashed potatoes, yes, but with the addition of creamy white beans, it’s oh-so-much more. A blend of cheeses, garlic and golden turmeric round out the flavors in this stick-to-your-ribs side dish, which is sure to win over any meat-and-potatoes fans in your family!
This recipe is 35 minutes from start to table. Factor the nutritional value of salmon, and this is hard to beat. We’d love to hear if you make this salmon this week!
Mustard-Glazed Salmon with Cauliflower Mash and Spinach
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
For Mustard-Glazed Salmon
- 2 pounds salmon fillet
- 1 tablespoon olive oil
- 1 tablespoon grainy Dijon mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon maple syrup
- ½ teaspoon dried thyme
- 1 lemon, cut in half (one half cut into four wedges)
- Kosher salt and black pepper, to taste
For Turmeric-Cauliflower Mash
- 2 tablespoons olive oil
- 1 head cauliflower, cut into small florets
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1½ cups vegetable or chicken broth, divided
- ½ cup low-fat milk or buttermilk
- ½ cup canned white beans, rinsed and drained
- ½ cup shredded white cheddar
- 2 tablespoons Parmesan cheese, freshly grated
- Kosher salt and pepper, to taste
- Fresh chives, chopped (optional)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 (5-ounce) bag baby spinach
- Dash of salt and pepper, to taste
- For salmon: Preheat oven to 450 degrees F. Cover baking sheet with foil. Place fish, skin side down, on foil and sprinkle with a dash of salt and pepper. In a small mixing bowl, combine olive oil, mustard, vinegar, syrup and thyme; whisk well. Cut one lemon half in two quarters and juice one-quarter of the lemon into the sauce; mix well. Drizzle about two-thirds of sauce on salmon; set remaining sauce aside. Cook fish for 15 to 20 minutes, or until fish is cooked through.
- For cauliflower mash: While salmon is cooking, prepare cauliflower mash. Heat oil in a large pot or Dutch oven over medium-high heat. Add cauliflower, garlic and turmeric; sauté for two minutes, until garlic is golden and fragrant. Add 1½ cups of broth; simmer uncovered for about 10 minutes or until soft. Let cool slightly. Add milk and beans; mash using an immersion blender or masher. Add more broth, 1 tablespoon at a time, until you reach desired consistency. Stir in cheeses, salt and pepper. Put in a serving bowl, top with chives if using and set aside while cooking spinach.
- For spinach: Add 1 tablespoon oil to pot or Dutch oven used to cook cauliflower; heat over medium low heat. Add garlic; cook for 1 minute. Then add spinach; cook for 1 to 2 minutes, until wilted. Turn off heat and season with salt and pepper.
- Plate salmon, cauliflower mash and spinach. Drizzle with remaining sauce and serve with lemon wedges.
Baking sheet, foil, Dutch oven/large pot, medium sauté pan, mixing bowl, immersion blender/masher, serving bowl.