This sauce shows off the ubiquitous mustard seed’s inherent spiciness, paired smartly with curry powder, but balanced with a touch of raw honey and balsamic. And with a label instructing us to “Sha shake it up” like it’s straight out of a Cars song, we couldn’t be more in love.
But really, shake it up! For your next super quick, healthy weeknight dinner: blend with yogurt to marinate salmon steaks.
Salmon With Honey Curry Mustard Sauce
1 cup plain yogurt
1 jar Mustard and Co. Honey Curry Mustard Sauce
1 teaspoon salt
4 6-ounce skinless, boneless salmon fillets
1. In a large Ziploc bag, mix together yogurt, mustard and salt. Add salmon to marinade and toss until well coated. Let sit for 15 minutes.
2. Preheat the oven broiler, positioning the rack so it’s a few inches from the heat. Lightly grease a baking pan.
3. Remove salmon from marinade and shake off excess; discard remaining marinade. Place onto prepared baking pan and broil until salmon flakes easily with a fork, 5 to 7 minutes per side.
Serve with lemon wedges, jasmine rice, a light salad and a glass of Dirty and Rowdy Family Winery Sémillon.
Total time: 30 minutes