From honey mustard dressing to Dijon-glazed salmon, these recipes prove that honey mustard — whether store-bought or homemade ...

A re you looking for the perfect quick-cooking dinner that's big on flavor? This apricot-Dijon glazed salmon comes together ...

Cover the salmon with the dill ... Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep in the refrigerator for a week if well wrapped in foil ...

This simple salmon sandwich boasts bold flavor while still being quick and easy by coating salmon in a simple marinade and ...

I was so sick last week that I had to hide away completely, living on miso soup and rice. It’s such a relief to scramble back ...

For this 25-minute recipe, 2011 Best New Chef Jamie Bissonnette glazes salmon steaks with an umami-packed soy-honey-mustard sauce, made with Dijon and whole-grain mustard. Chef Bobby Flay makes ...

from barbecue sauce to fondue. It's also excellent in marinades and glazes for salmon, chicken, and more proteins — the mustard brings a welcome tang, and the honey helps to create a caramelized ...

Lay the salmon on top of this flesh-side down ... Serve alongside the cucumber salad and the mustard sauce with buttered rye bread.

With this quick and easy salmon recipe, dinner is ready in 25 minutes. A simple glaze of Dijon, honey, and brown sugar with a slight kick from red pepper flakes tops salmon before it goes in the oven.

Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce. Season with salt and pepper and flake the salmon into the sauce, stirring carefully. Pour over the cauliflower and ...

Salmon fillet brushed with lemon juice, dijon mustard, kasundi mustard and olive olive ... Bring a pan over high flame, sautéed- leek, celery, both diced zucchini, both quinoa, seasoned it and then ...

The Top Chef alum just opened Elmina, a West African restaurant, in Washington, D.C. His cookbook, Ghana to the World, comes out March 11. And he’s hosting a Food Network show, Wildcard Kitchen, now ...