MUSTARD-GLAZED SALMON
3 tablespoons olive oil
1 tablespoon Dijon-style mustard
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground black pepper
4 salmon fillets, skin-on (about 6 ounces each)
Finely chopped fresh dill (optional)
Preheat the oven to 425 degrees F.
In a small bowl, combine the oil, mustard, lemon juice and 1/4 teaspoon each of salt and pepper, or to taste.
Place the salmon, skin-side down, on a greased or foil-lined baking dish and spoon the mustard glaze evenly over each fillet. Transfer to the oven and bake just until the salmon flakes easily and is opaque throughout, 6 to 8 minutes. (To brown top of salmon, put under hot broiler for no more than a minute.)
Transfer the salmon to individual plates and, if desired, sprinkle with dill. Serve immediately.
Notes: This versatile sauce works well on other firm fish, such as tuna, swordfish or catfish, as well as on chicken.
Servings: 4
Source: Everyday Food magazine
3 tablespoons olive oil
1 tablespoon Dijon-style mustard
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground black pepper
4 salmon fillets, skin-on (about 6 ounces each)
Finely chopped fresh dill (optional)
Preheat the oven to 425 degrees F.
In a small bowl, combine the oil, mustard, lemon juice and 1/4 teaspoon each of salt and pepper, or to taste.
Place the salmon, skin-side down, on a greased or foil-lined baking dish and spoon the mustard glaze evenly over each fillet. Transfer to the oven and bake just until the salmon flakes easily and is opaque throughout, 6 to 8 minutes. (To brown top of salmon, put under hot broiler for no more than a minute.)
Transfer the salmon to individual plates and, if desired, sprinkle with dill. Serve immediately.
Notes: This versatile sauce works well on other firm fish, such as tuna, swordfish or catfish, as well as on chicken.
Servings: 4
Source: Everyday Food magazine
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