Thursday, September 01, 2005
Source: Martha Stewart's Everyday Food
Serves 4; Prep time: 5 minutes; Total time: 15 minutes
This dish is casual enough for a family dinner and elegant enough to serve to company. To keep the fillets from sticking to the pan, cook them with the skin side of the fish down. Some of the skin may stick to the pan a bit, but you can use a spatula to slide the fillets right off the pan without tearing them.
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and pepper
4 pieces salmon fillet (6 ounces each), with skin
chopped fresh dill (optional)
1. Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
2. Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.
Note: The mustard glaze will complement virtually any type of fish. You can try it on tuna, swordfish, or catfish. It's also good on baked chicken.
My notes: The glaze for this fish is very good, but there wasn't enough of it for my tastes. I would make this again, but next time I would make more glaze and cook the fish with only part of the glaze, reserving some to drizzle on at the table. I used dried dill and put it right in with the glaze before cooking the fish. A very easy dish for those busy weeknights.
I talked about this recipe HERE.