Broiled Salmon w/Wine Glaze

This is a yet another quick and super-easy recipe. This is for one of those days when I haven't taken anything out of the freezer, I'm starving and I want something healthy.  Soooo...we eat this A LOT!!!  Oftentimes, I will run by the store or fish market and grab a pound of salmon on the way home.  It's also a  good dinner for the same day we go to the grocery store.

We ate this the other night and I completely forgot to take pictures.  Sorry, y'all!  But really...it's fish with a light and healthy glaze on top.

Good news non-Dutch oven owners!  All you need is a baking sheet for this one.

Ingredients:

*  3 garlic cloves
*  1 teaspoon rosemary
*  1 teaspoon thyme
*  1 teaspoon dill
*  1/4 cup white wine (Sauvignon Blanc or Chardonnay)
*  1 1/2 Tablespoons of EVOO
*  4 Tablespoons of mustard
*  Nonstick olive oil cooking spray
*  1 pound of salmon filet
*  Salt and pepperp
*  Lemon wedges

Directions:

In a small bowl, combine the garlic, rosemary, thyme, dill, wine, EVOO, and mustard.  Whisk it all together.  Cooking newbies, if you don't have a small whisk...grab a fork and mix it just like you would for scrambled eggs.

Set this aside.

Preheat the broiler to HIGH.

Line a baking sheet with foil.  I prefer one with a rim since the sauce will run off the salmon a bit.  If you don't have this...keep reading.  Roll or crinkle the foil on all sides to CREATE YOUR OWN RIM.

Spray the foil with the nonstick spray.

Put the salmon on the foil and sprinkle it with salt and pepper.  Broil for 2 minutes.

Take out the salmon and spoon the sauce over the fish.

Continue broiling for another 7 minutes.  We like it with some pink in the center, but if that's not to your taste...COOK IT LONGER!

Remove the salmon.  Slice it up and serve with the lemon wedges.

*Modified from Food Network recipe

TIPS:

Don't feel pressured to use fresh herbs.  While it tastes fresher, it's not always practical.  I get over-eager sometimes and buy all these fresh herbs...only to have them wilt and die in my frig.

Don't get all fancy with the mustard.  It is not necessary.  If you like and have Dijon, use it.  Sometimes I use a spicy brown mustard.  It is also good with plain old yellow hot dog mustard.

Use whatever wine you have...even if it's red!  Just stay away from the sweet stuff for this recipe.  Stick with those on the drier end of the spectrum.

SIDES:

Cous cous is a great accompaniment to this.  It is quick and easy.  Most importantly, it is only around $1.50 PER POUND int he bulk foods section of the grocery store.  It takes about 6 minutes to prepare.  I cook it in chicken broth instead of water for more flavor.  Then after it's done and all fluffed up, I add EVOO, a pinch of salt, parsley and curry powder.

Steamed veggies or a salad.

Easy, right???

Questions/comments...let me know!