Salmon with Creamy Mustard Sauce
A simple pan-seared salmon topped with a tasty creamy mustard sauce.
- 1⁄4 cup dry whole wheat couscous
- Black Pepper to taste
- 3⁄4 tbsp nonfat plain Greek Yogurt
- 3 tsp Dijon mustard
- 3⁄4 whole garlic clove
- 11⁄2 tsp Olive Oil
- Salt to taste
- 1⁄8 tsp rosemary + 2 sprigs for garnish
- 1⁄2 tsp honey
- 1⁄4 cup reduced sodium chicken broth
- 1⁄8 medium onion
- 4 oz (113g) salmon filet
- 1 cup fresh broccoli
- 1 slice whole wheat bread
- 1 tsp whipped butter
- Cook couscous according to package directions.
- Coat a large non-stick pan with canola spray and heat on medium-high.
- Place the salmon in the pan and cook 3 to 4 minutes per side. TIP: Prep the vegetables and herbs while the fish cooks. Remove to a dish and keep warm.
- Turn the heat to medium and add the oil. When it simmers, add the chopped onion and sauté 5 to 6 minutes, or until translucent. Add the minced garlic to pan and sauté 30 seconds, stirring constantly. Add the broth, mustard, and honey and bring to a boil. Cook 5 minutes or until reduced to about 1/4 cup, stirring occasionally. Stir in the yogurt, chopped rosemary, pepper, and salt.
- Place a steamer insert in a saucepan and will with water to just below the bottom of the steamer. Cover and bring water to a boil. Place broccoli in steamer insert and cover. Steam for about 5 minutes or until tender.
- Plate the Salmon and spoon the mustard sauce over top. Garnish with rosemary sprigs. Serve couscous, broccoli, and bread on the side.