Why I chose this recipe:
Usually when I walk into the fishmonger I have every intention of trying a new fish. Everything looks so fresh and delicious it is hard to choose. I am excited to experiment in the kitchen with Lemon Sole, Snapper, Mahi-Mahi and many more. Yet, whether there are too many fabulous choices or I am just being a wimp about trying a new fish and risking a good meal, it seems that 90% of the time I walk out with my go-to fish, Salmon. Its flavor, color and texture along with its health benefits make it an easy fish to serve to 2 or 20 people.
This recipe came about on a rainy Sunday night when my husband didn’t want to stand out in the rain and grill. I decided to throw some ingredients into a bowl, to stir and to hope for the best. Fortunately, the recipe was very well received and devoured. The tang of the mustard coupled with the sweetness of the brown sugar and saltiness of the capers make a beautiful accompaniment for the salmon.
Whether you serve this salmon with a salad for a light summer meal or with rice and a vegetable for a more substantial dinner, give this very easy and quick recipe a try and .
Ingredients
4 Tbsp course mustard
4 Tbsp Dijonnaise
4 Tbsp dark brown sugar
3 Tbsp extra virgin olive oil
4 Tbsp capers, drained
4 Tbsp scallions, sliced into ring
2 lbs. salmon, cut into four equal pieces
Kosher salt
Freshly ground pepper
Directions
Preheat over to 400 degrees.
Line large cookie sheet with parchment paper and set aside.
Place salmon pieces on parchment paper about three inches apart and season with kosher salt and pepper.
Mix first six ingredients in medium-sized bowl to create the mustard sauce.
Spoon the mustard sauce on top of salmon and spread over entire piece.
Place cookie sheet into oven onto the middle rack and roast for 15-20 minutes depending on how you like your salmon cooked. (15 minutes for medium, 20 for medium-well.)
Remove from oven and serve immediately.