Mustard & Maple-Marinated Pan-Seared Salmon on Mixe

Name: Mustard & Maple-Marinated Pan-Seared Salmon on Mixed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mustard & Maple Marinade; 1-1/2 cups GREY POUPON Rouge Dijon Mustard; 1/2 cup maple syrup; 2 Tbsp. rice wine vinegar; 1/4 tsp. salt; 1/4 tsp. black pepper; 16 pieces skinless salmon fillets (6 oz.); Mustard Vinaigrette; 1 cup extra virgin olive oil; 1/3 cup rice wine vinegar; 2 Tbsp. GREY POUPON Rouge Dijon Mustard; 1 each garlic cloves; 1/4 tsp. salt; 1/4 tsp. black pepper; Assembly; 1/3 cup extra virgin olive oil; 1 gal. mixed salad greens; 1 qt. cherry tomatoes; 2 cups red onions, thinly sliced

Servings: persons

Mustard & Maple Marinade
1-1/2 cups GREY POUPON Rouge Dijon Mustard
1/2 cup maple syrup
2 Tbsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper
16 pieces skinless salmon fillets (6 oz.)
Mustard Vinaigrette
1 cup extra virgin olive oil
1/3 cup rice wine vinegar
2 Tbsp. GREY POUPON Rouge Dijon Mustard
1 each garlic cloves
1/4 tsp. salt
1/4 tsp. black pepper
Assembly
1/3 cup extra virgin olive oil
1 gal. mixed salad greens
1 qt. cherry tomatoes
2 cups red onions, thinly sliced

1
Mustard & Maple Marinade: Mix first 5 ingredients until well blended; pour over salmon, turning to coat both sides.
2
Refrigerate 1 hour.
3
Mustard Vinaigrette: Blend ingredients until smooth and creamy.
4
Refrigerate until ready to serve.
5
For each serving: Remove 1 fillet from marinade, rinse and pat dry; discard marinade.
6
Heat 1 tsp.
7
oil in pan on medium heat.
8
Cook fish 6 to 8 min.
9
or to desired doneness, turning once.
10
Let rest 5 min.
11
Toss 1 cup salad greens, 1/4 cup tomatoes, 2 Tbsp.
12
onions and 4 tsp.
13
Mustard Vinaigrette.
14
Arrange on serving plate; top with salmon.

1734

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Mustard & Maple Marinade, 1-1/2 cups GREY POUPON Rouge Dijon Mustard, 1/2 cup maple syrup, 2 Tbsp. rice wine vinegar, and more.

Yes, Mustard & Maple-Marinated Pan-Seared Salmon on Mixed Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mustard & Maple-Marinated Pan-Seared Salmon on Mixed Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions