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Emeril's All Natural Mustard Dijon -- 12 oz

Emeril's All Natural Mustard Dijon

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Emeril's All Natural Mustard Dijon -- 12 oz

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Emeril's All Natural Mustard Dijon Description

  • All Natural
  • Kosher

All Natural Dijon Mustard

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tsp. (5 g)
Servings per Container: 68
Amount Per Serving% Daily Value
Total Fat0 g0%
Sodium135 mg6%
Total Carbohydrates0 g0%
Protein0 g
Other Ingredients: Distilled vinegar, water, mustard seed, salt, white wine, citric acid, tartaric acid, spices, oleoresin turmeric.

Refrigerate after opening.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Grilled Salmon Over Summer Squash Salad

Salads aren’t always made of leafy greens and shredded carrots. That would be boring, and you’re not boring. Actually, you’re rather colorful – and your plate should be, too. Luckily, eating healthy, whole-food-based meals makes for a beautiful display of nature’s rainbow without much additional effort. Case in point: grilled salmon over summer squash. Your eyes will see greens and yellows, pinks and reds. But what you’ll taste far surpasses the spectrum. There’s a good chance, you’ll never again look at salad in the same light.

Serves 1
gluten-free * dairy free

Salmon & Squash Salad

8 oz. salmon fillet, skinned & de-boned
1 yellow squash, spiralized or cut into strips
1 zucchini, spiralized or cut into strips
8 cherry tomatoes
1/2 cup feta crumbles
1 Tbsp. fresh parsley, chopped
Zest of 1 lemon
Sea salt
, to taste

Superfood Dressing

1 cup olive oil
1 Tbsp. MRM Organic Baobab Powder
1 tsp. Dijon mustard
1/3 cup capers, chopped
1 Tbsp. fresh parsley, chopped
Juice of 1 lemon
Sea salt, to taste


  1. Preheat grill to high heat.
  2. In a medium bowl, add all dressing ingredients, except olive oil. Mix thoroughly until well combined. Slowly add olive oil, gently whisky to combine. Taste and add more seasons, as desired.
  3. In a large bowl, add squash, tomatoes, feta, parsley, lemon and salt. Mix to combine.
  4. Drizzle half of the dressing over the salad, cover and let sit for 15 minutes to marinate.
  5. While that rests, cook salmon on the grill. Season fillet with a pinch of sea salt and rub with a splash of olive oil.
  6. Coat grill with non-stick cooking spray and carefully place salmon on heated grill. Cook 4-5 minute, turning frequently. *If you prefer a well-done salmon, cook an additional 2 minutes.
  7. Plate squash salad and place salmon fillet on top. Drizzle on the remaining dressing and serve.
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