Broiled Salmon with Herbed Mustard Glaze and Cornbread

When I'm in a rush to have dinner ready before Dr. Sweetpea gets home, I usually turn to fish or seafood. I love salmon in particular because it's affordable, tasty, and is a great main dish for a weeknight meal. I saw this recipe from Giada a few weeks ago and decided to give it a whirl and wasn't disappointed. Dr. Sweetpea even said this is one of the best salmon recipes that I've tried.

As for the side dish, I tried a new cornbread recipe which is from the Hillstone Restaurant group. I know this group owns Bandera in Chicago and was excited that this is the recipe for their cornbread. This cornbread was amazing and will be our go to recipe for special occasions.

Broiled Salmon with Herbed Mustard Glaze

(Source: Giada) 

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

Nonstick olive oil cooking spray

6 (6 to 8-ounce) salmon fillets

Salt and freshly ground black pepper 

6 lemon wedges

In food processor, combine garlic, rosemary, thyme, wine, oil, dijon and 1 tablespoon of the whole grain mustard. Grind the musturd sauce until combined. Transfer to small bowl and add remaining 1 tablespoon of the whole grain mustard, stir to combine. Preheat broiler. Line a baking sheet with foil and spray with non-stick spray. Arrange salmon on sheet and sprinkle with salt and pepper. Broil 2 minutes. Spoon mustard sauce over fillets. Continue broiling until fillets are just cooked through and golden brown, about 5 minutes longer.

Iron-Skillet Cornbread

(Source: Hillstone Restaurant Group) 

1 1/4 cups all-purpose flour

1 cup fine-grind cornmeal

1 tablespoon baking powder

1 1/2 teaspoons kosher salt

4 large eggs

1 1/2 cups canned creamed corn (from one 15-ounce can)

1 (4.5-ounce) can mild green chiles, drained, chopped

1 1/2 ounces mild white cheddar, grated (about 1/2 cup)

1 1/2 ounces Monterey Jack, grated (about 1/2 cup)

3/4 cup unsalted butter (1 1/2 sticks), room temperature

2/3 cup sugar

Nonstick vegetable oil spray

Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack. Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated. Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.