How To Make Mustard Salmon with Peach Avocado Salsa
We may have just found you the best salmon rub recipe that brings out the refreshing and subtle taste of this mustard salmon!
Serves:
Ingredients
- 2tbspunsalted butter
- 1½tbspFrench’s spicy brown mustard
- 2tbspmaple syrup
- 1tbspapple cider vinegar
- 1tbsporange juice
- 1½tspkosher salt,plus a pinch, divided
- ½tsppaprika
- 1lbsalmon,cut into fillets
- 1tspolive oil
- 1tspsalt
- ½peach,diced, small
- ½avocado,diced small
- ¼cupcilantro leaves,fresh
- ½jalapeño,thinly sliced
- 1lime
- 1pinchsalt
Instructions
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Place butter, French’s Spicy Brown Mustard, maple syrup, apple cider vinegar, orange juice, ½ teaspoon salt, and paprika in a small pot.
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Heat over low heat and whisk until butter has fully melted and the sauce starts to simmer.
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Continue simmering for a few minutes until sauce reduces to a glaze. Remove from heat and set aside.
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Rub salmon with olive oil and sprinkle evenly with 1 teaspoon salt. Drizzle with a bit of the glaze.
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Heat an oiled grill pan (or heat up a grill) over high heat. When hot, place the salmon flesh-side down into the pan.
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Cook until the salmon has clear grill marks, then carefully flip to cook on the other side.
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Brush with more glaze. Once salmon is cooked to your liking, remove from pan.
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For salsa, lightly toss peach, avocado, jalapeño, cilantro, lime juice, and pinch of salt in bowl.
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Top the salmon fillets with the peach-avocado salsa and serve immediately.
Nutrition
- Calories: 765.98kcal
- Fat: 52.25g
- Saturated Fat: 15.65g
- Trans Fat: 0.47g
- Monounsaturated Fat: 18.41g
- Polyunsaturated Fat: 10.59g
- Carbohydrates: 27.05g
- Fiber: 5.72g
- Sugar: 17.22g
- Protein: 48.67g
- Cholesterol: 155.27mg
- Sodium: 972.60mg
- Calcium: 75.86mg
- Potassium: 1290.77mg
- Iron: 1.77mg
- Vitamin A: 131.59µg
- Vitamin C: 34.75mg
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