Healthy Eats: Mighty Mustard

By Trish Coffman

Mustard is much more than a sandwich spread or backyard-barbecue condiment. It’s a fat-free, flavor-boosting ingredient you can put to work in your kitchen in myriad ways. Here are just three delicious reasons to pull that bottle from the refrigerator door more often.

Maple-Mustard Salmon

Whisk together one part pure maple syrup, two parts of your favorite mustard — such as Dijon, horseradish or whole grain — with a sprinkle of kosher salt and a few grinds of fresh black pepper. Add some freshly chopped basil or thyme to the mustard mixture and spoon it over salmon fillets. Bake salmon at 375 degrees for 12-15 minutes, until the outside has changed from deep pink to a lighter salmon color. Remove from the oven and stick a knife in it: the inside should still look almost rare. Residual heat will finish the cooking.

Raspberry Sherry Vinaigrette

Perfect for summer salads: Whisk together ¼ C sherry vinegar, 1 tsp honey, 2 tsp raspberry mustard, 1 small shallot (minced), ½ C extra virgin olive oil, ½ tsp kosher salt and ¼ tsp freshly ground black pepper.

Creamy Scrambled Eggs

In a bowl, combine eggs with a dollop of Dijon mustard (about ¼ tsp per egg, or more to taste), a splash of milk, some kosher salt and freshly ground black pepper. Optional: toss in some grated cheese and chopped fresh herbs, such as parsley or thyme. Cook in a skillet over low heat (high heat makes eggs tough; low, slow cooking makes for a tender, creamier consistency).