A tasty crusted salmon is mere minutes away
It seems like mere moments after I get the last dish dried and put away, it’s time to make dinner again. Is it me or are the days actually getting shorter, whizzing by in a blur and then coming to a screeching halt at 6 p.m. when every person in my household starts wandering into the kitchen, casually asking what’s for dinner, usually while opening up a cupboard to peruse available snacks?
The solution is to have a small repertoire of dishes that require hardly any prep, and that use ingredients you have on hand. And, then of course, keep these ingredients on hand! Stock your pantry with frozen wild salmon filets and Dijon mustard and you will never be more than a few sheet pan minutes away from a tasty crusted salmon.
While the ingredients might change up a bit depending on your mood and your pantry, the basic strategy is the same: Stir a few flavorful ingredients into some Dijon mustard, spread on salmon, and bake at 400 F until done, about 10-15 minutes depending on the thickness of the fish, and whether it is thawed or frozen.
Today’s recipe for Mustard and Dill Crusted Salmon is but one example of this recipe blueprint. Once you’ve mastered it (which won’t take long), you can venture out on your own on a given Tuesday night and create your family’s own version.
I’ll share a few best practices based on many years of mustard-crusting salmon. Add a little something sweet, like a touch of honey, pure maple syrup or agave. Also, include one or two aromatic ingredients, like minced shallot, garlic, spices or dried herbs.
If you don’t mind a little extra fat, a tiny bit of olive oil or even mayonnaise will keep the dish juicy and tender, for just a few extra calories a person. But, don’t fret if you want to skip the oil and keep things super lean.
Finally, you can add a little texture if you want by topping with breadcrumbs or crushed nuts, but this is totally optional.