Broiled Salmon with Herb Mustard Glaze

Prep Time: 7 min
Level: Easy
Yield: 6 servings


Ingredients

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


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.

From: foodnetwork.com

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Cook Time: 20 min
Yield: 4 servings

Ingredients

* 1 tablespoon olive oil, plus 1 tablespoon
* 2 cloves garlic, minced
* 6 sun-dried tomatoes, diced
* 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1/4 teaspoon dried thyme
* 1/4 cup (2 ounces) goat cheese
* 1/3 cup reduced-fat cream cheese
* 4 (4-ounce) center-cut pork chops
* 1 1/2 cups chicken broth
* 1/2 lemon, zested
* 2 tablespoons lemon juice
* 2 teaspoons Dijon mustard

Directions

Warm the 1 tablespoon olive oil in a medium saute pan over medium
heat. Add the garlic and cook until fragrant, about 1 minute. Add the
sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until
combined, about 2 more minutes. Transfer the mixture to a medium bowl.
Add the goat cheese and the cream cheese. Stir to combine and set
aside.

Use a sharp knife to cut a pocket into the thickest portion of the
pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried
tomato mixture and close the pork around the stuffing. Season the
outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet
over medium-high heat. When the pan is hot add the pork. Cook until
golden and cooked through, about 4 minutes per side. Transfer the pork
to a side dish and tent with foil to keep warm. Add the chicken broth
mixture to the skillet over medium-high heat. Scrape up the brown bits
from the bottom of the pan as the chicken broth simmers. Reduce the
broth by half to make a light sauce, about 8 minutes. Spoon some sauce
over the pork before serving.

From: foodnetwork.com

Penne with Beef and Arugula

Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 6 to 8 servings

1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Season the steak with salt and freshly ground black pepper, herbs de
Provence, and minced garlic. In a skillet, heat 3 tablespoons olive
oil over medium heat. Cook steak about 7 minutes per side. Remove the
meat from pan and let it rest for 5 minutes. Thinly slice the steak.
Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite,
stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving
1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard,
1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive
oil. In a large bowl toss the pasta with half of the salad dressing
and the reserved pasta water. Add the arugula and steak, more
dressing, and season with salt and freshly ground black pepper, as
needed. Toss, pack for the picnic, or serve.

From: food network