By NO means am I a “Chef”. I never went to Culinary school and have found my passion for cooking shortly after I began couponing back in 2008. I have never been one for fish. I didn’t grow up eating and will admit that I have always been afraid to try it, yet alone cook it!
For my 30 something birthday last year we headed to a local winery with friends. While the wine was amazing, the food was left in our hands. We had to grill our own meat and our choice was fish or steak. While I safely chose the steak, my husband chose to grill his own salmon. See he grew up eating fish and it’s nothing short of new for him.
He seasoned his piece of salmon with a little bit of cayenne pepper, salt, butter and lemon. I had quite a bit of wine in me by the time dinner was ready and was ready to try this “Salmon”. After a little hesitation it was like a piece of Heaven melting in my mouth. It was damn good!
From that moment I vowed that I would make Salmon at least once every other week. The Atlantic Salmon can be a bit pricey, but, one fillet split between the two of us is more than enough.
Now you may be wondering what a Succotash is. Succotash (from Narragansett sohquttahhash, “broken corn kernels”) is a food dish consisting primarily of sweet corn with lima beans or other shell beans. While I didn’t have any beans on hand, I did have onions and red pepper that I felt would compliment the Gulden’s Spicy Brown Mustard perfectly….and that it did!
So while I had originally seen this recipe on a episode of Giada at Home, I made it work for my family with a little experimenting and it turned out great. So the next time you are watching the Food Network and see something that looks delicious and contains ingredients that your family won’t necessarily eat, create it with what they will eat. I encourage you to try new things, because chances are that you will enjoy the end result.
This Gulden's Spicy Brown Mustard was the first salmon recipe I ever came up with & made at home. It's super easily, flaky and delicious!
- 2 Salmon Fillets
- 2 TBSP Gulden's Spicy Brown Mustard
- For the Succotash
- 2 TBSP Olive Oil
- 1/2 Large Onion Diced
- 1 Red Bell Pepper Diced
- 2 C Corn
Over medium high heat, heat up a large skillet with 2 tbsp olive oil.
With skin side down, spread mustard evenly.
Place skin side up (towards you) in the pan and get a good sear on the salmon. Cook for 3-5 minutes until you get a good sear. The salmon will lift up freely from the pan when ready to flip. If it's not lifting easily, let it stay in the pan another 30 seconds to a minute.
Flip to skin side and allow to finish cooking.
Remove salmon and allow to rest while you saute the pepper, onion, corn in the same skillet. Season with salt and pepper to taste.
Plate veggies and top with salmon. Enjoy!
I love to see what you are creating in your kitchens! Feel free to share your results of this Gulden’s Pan Seared Salmon Recipe with me on Facebook or Instagram. And, be sure to follow me over on Pinterest for more Heavenly Recipes.