Wild Salmon with a Mustard Sauce and “Fall” Garden Fresh Salad

Wild Salmon with a Mustard Sauce

Salmon is one of our weekly go-to meals. Not only is it so simple to prepare, but, as we all know, there are so many health benefits to consuming wild seafood on a regular basis. Wild salmon in particular is an excellent source of high-quality protein, omega-3 fatty acids, B-vitamins, and vitamin D (which our population is extremely low or deficient in).

This particular take on salmon comes with a mustard sauce spread over the top, wrapped in aluminum, grilled, and then broiled uncovered for about 2-3 minutes to get the top nice and crispy.

This recipe makes 5- 6.3 oz servings. Calories per serving 275; Fat per serving: 13g; Carbs per serving: 1g; Protein per serving: 35g.

  • 2 lb Wild Salmon
  • 2 Garlic cloves diced
  • 2 TBS of Mayo (I use chosen foods avocado)
  • 1 TBS fresh lemon juice
  • 4 tsp spicy brown mustard
  • 1 tsp sea salt
  • ½ tsp stevia *optional if you like a honey mustard flavor
  • Pepper to taste

Preheat grill on medium heat. Lay salmon on enough aluminum foil to wrap the top. Whisk diced garlic cloves, mayo, lemon juice, mustard, sea salt, stevia, and pepper in bowl. Pour over salmon evenly, enclose the salmon in the aluminum foil. Place on grill and cook for 14-16 minutes. Preheat oven on broil. When salmon is finished on the grill open the aluminum so top is exposed. Place in the preheated oven and broil for 2-3 minutes.

“Fall” Garden Fresh Salad

Salad is one of those sides that just doesn’t seem very “fall,” but this garden fresh salad screams “fall” with perfectly harvest-ripened honey crisp apples. Pair this autumn spun salad with the salmon recipe above or with any of your favorite hot-off-the-grill meats.

Makes 5 servings. One serving is about 1 cup. Calories per serving: 74; Fat per serving: 6g; Carbs per serving: 3g; Protein per serving: 3g.

  • 2 cups of green leaf lettuce chopped
  • 2 cups of red leaf lettuce chopped
  • 1/2 cup of arugula chopped
  • 2 green onion stalks, or 1/8 of a sweet onion diced
  • 1/4 of Honey crisp apple diced
  • 1 1/2 oz of shredded sharp white cheddar (I use Tillamook vintage reserve)
  • 1 TBS of olive oil (Kirkland extra virgin
  • 1-2 TBS of Traditional aged balsamic vinegar, from the specialty vinegar store (I use a garlic cilantro flavored)
  • Sea salt and pepper to taste

Place lettuce, arugula, onion, cheese, and honey crisp apple in an over sized bowl. Drizzle olive oil and vinegar on top. Salt and pepper. Then toss with salad tongs.

If you do not have access to an Oil and Vinegar store to purchase a nice vinegar, just dress the salad with my balsamic dressing recipe.

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Tessa Ludwig

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