MUSTARD AND DILL-CRUSTED SALMON

Servings: 4

2 tbsp (30 mL) reduced sodium soy sauce

2 tbsp (30 mL) fresh lemon juice

4 fillets of salmon, about 5 oz (142 g) each

Mustard Crust:

3 tbsp (45 mL) Dijon mustard 2 tsp (10 mL) mayonnaise 2 tsp (10 mL) pure maple syrup

2 garlic cloves, minced

1 1/2 tsp (7.5 mL) dried dill (or 1 tbsp/15 mL fresh dill, chopped)

Freshly ground black pepper

1. Preheat the oven to 400 F (205 C). Place the soy sauce and lemon juice in a shallow bowl, and dip both sides of each salmon fillet in the mixture and let the marinade soak into the salmon for a few minutes.

2. Meanwhile, in a medium bowl, mix together all the ingredients for the mustard crust and set aside. Line a baking tray with parchment paper. Gently pat any excess liquid off the salmon fillets. (They do not need to be completely dry; just not dripping.)

3. Divide the mustard mixture among the fillets, and use your hands to coat the fish entirely in the mustard mixture.

4. Place the fish on the parchment-lined baking sheet and bake just until fish is cooked through (about 135 F (57 C) internal temperature).

5. This will take between 10-15 minutes depending on the thickness of the fish. If the fish is frozen, add about 5 minutes.

6. In general, the salmon will be ready a few minutes earlier than you think. Serve with vegetables and brown rice for a quick weeknight meal.

Chef’s Note: This recipe can be prepared with frozen fish fillets. Let sit on countertop for 15 minutes to thaw the outside just enough for the soy sauce and lemon mixture to soak in a little. Proceed with recipe, adding cook-time as needed.