Robin Miller
Robin Miller is the host of Food Network’s
Quick Fix Meals with Robin Miller (visit
FoodNetwork.com for show times and
information). She is a contributing editor for
Health magazine and writes for many other
publications. Miller has a master’s degree in food
and nutrition from New York University and lives
in Arizona with her husband and two young sons.
Her latest cookbook is Quick Fix Meals (The
Taunton Press, 2007, available at costco.com).
Roasted Salmon with
Sweet-n-Hot Mustard Sauce
MARINE HARVEST3
All recipes developed by Robin Miller
Cooking spray
2 fresh Kirkland Signature* salmon fillets (11/2-2 pounds each)
Salt and freshly ground black pepper
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon hot mustard powder
1 teaspoon garlic powder
2 tablespoons chopped fresh dill
1. Preheat oven to 400°F. Coat a shallow baking dish with cooking spray.
2. Season both sides of salmon fillets with salt and pepper to taste. Place
salmon in the baking dish.
3. In a medium bowl, whisk together mustard, honey, water, lemon juice,
mustard powder and garlic powder. Remove 1/2 cup of the mustard sauce
and set aside. Pour the remaining sauce over the salmon fillets.
4. Roast salmon until fork-tender, about 15 minutes.
5. Stir dill into the reserved mustard sauce. Serve the roasted salmon with
the dill-spiked mustard sauce spooned over the top. Makes 6-8 servings.
Tip: Refrigerate any leftovers for up to 3 days, or freeze for up to 3
months. If frozen, thaw the salmon completely in the refrigerator or
microwave for 3-5 minutes on low before using.
Brands may vary by region; substitute a similar product.
Sweet Mustard–Glazed Salmon Fillets
MARINE HARVEST5
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 teaspoon ground cumin
4 6- to 8-ounce Kirkland Signature* frozen salmon portions, thawed
Salt and freshly ground black pepper
1. Preheat oven to 400°F.
2. In a shallow baking dish, whisk together lemon juice, mustard,
brown sugar and cumin.
3. Season both sides of salmon fillets with salt and pepper to taste. Place
salmon in the baking dish and turn to coat with the mustard mixture.
4. Bake until the fish is fork-tender, 10-15 minutes. Makes 4 servings.
Brands may vary by region; substitute a similar product.
