Pan Fried Salmon with #Colman's #Mustard and Spinach Salad Fischer & Wieser Roasted Raspberry Chipotle Sauce #Review

I've been on a cooking spree lately with the holidays coming up, experimenting with this and that and coming up with delectable dishes...haha, I'm no pro chef but I am very happy at the way my dishes have been turning out lately! I was recently sent Colman's Dry mustard and Fischer & Wieser's Original Roasted Raspberry Chipotle Sauce to try and I had a lot of fun with it!

Let's start with Colman's Mustard. I was sent the dry mustard which comes in this super adorable tin container. How cute! They also sent me a recipe for Classic Meatloaf which you can find online among an assortment of other recipes. I didn't use this recipe since I was feeling creative. However, I read a really neat tip for removing odors like fish or garlic from dishes or utensils that could come into good use. Add a tablespoon of Colman's English Mustard to your wash water to remove the smell. Cool, right?

Anyways, Colman's Mustard has been around since 1814, bringing about a fiery kick to meals. I decided to put a spin on the salmon I usually make by pan-frying them. I dreamt of making a salmon strip that was light and crunchy on the outside and soft and smooth on the inside. :) Its getting around lunch time and I'm making myself drool! Anyhow, here's my instant recipe for pan-fried salmon.

Recipe: Pan Friend Salmon
Ingredients:
-Salmon ~1.5lb slab of salmon.
-3 tsp Colman's Mustard powder
-2 tsp pepper
-2 tsp bacon salt
-garlic salt

Instructions:
1) Cut slab of slamon into strips
2) Mix 3 tsp of Colman's Mustard (I used more for more of a kick), 2 tsp of pepper, 2 tsp of bacon salt, and a sprinkle of garlic salt.
3) Lightly dip each side of the salmon
4) Pan fry each side for 2 minutes each.

So simple, so quick and it comes out amazingly delicious. The mustard really adds a bit of spiciness to it. My SO loved it since it reminded him of wasabi. I don't like wasabi but I still enjoyed this. I've made it about 3 times since I came up with that recipe and we just can't get enough of it.

I had just as much of a delicious time with Fischer and Wieser's Original Roasted Raspberry Chipotle Sauce ($9.95). For over 40 years, Fischer & Wieser has maintained a tradition of handcrafting delicious and unique gourmet food products. An award-winning blend of raspberries and chipotle peppers, this smokey, sweet and spicy sauce worked great for my meals. I followed the recipe on the label to create a delicious salad dressing for my spinach salad. I also mixed equal portions of The Original Roasted Raspberry Chipotle sauce with BBQ sauce to create an irresistible smokey and tangy flavor for my lamb chops. As you can see, I tried to plate it nicely...LOL, but I'm no pro chef so this is as pretty as it gets. Both my SO and I loved the flavor with the lamb. He, however, being impartial to sweets was a little less inclined to eat my salad dressing but I ate away happily so depending on the recipe you use, the flavor, although rich and scrumptious, can come out differently as well. I think I might need to visit Das Peach Haus, home of Fischer and Wieser Specialty Foods, Inc in Fredericksburg, Texas one of these days.


Like The Original Roasted Raspberry Chipotle Sauce on facebook.

Both these items are great stocking stuffers for your food lovers out there!

Buy It: Colman's products and Fischer & Wieser products are available in stores or online.

Win It: 2 Whirlwind of Surprises' reader will have the chance to win some yummy Colman's products of their own (1 Dry Mustard, 1 Wet Mustard, 1 Colman's T-shirt)! Make it easier on yourself by showing the sponsors some love now: Like Colman's Mustard on facebook.

Disclaimer: The product/s mentioned above have been provided for the purposes of this review. No other form of compensation was received. Opinions expressed belong to Whirlwind of Surprises and are NOT influenced in any way. Please view my full disclosure, TOS, and Privacy Policy.

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                                                             Until next time,