Make dinner in a dash with easy mustard-lemon salmon
Salmon is an easy main course to prepare when you are short on time. This fish dish makes for a quick and tasty meal.
In the winter months, my preference is to slow-roast salmon fillets in a 275-degree oven. Whether I am serving it chilled or warm, the technique remains the same. All you need is a parchment-lined sheet pan. I have even cooked this on a foil-lined pan in a toaster oven with great results.
The slow-roasting technique produces a creamy, moist texture. Sometimes I’ll add fresh, chopped dill or cilantro to the topping if I have it on hand. You could also
SLOW ROASTED SALMON WITH MUSTARD-LEMON GLAZE Makes: 2 servings For the topping:
1 tablespoons mayonnaise 1 teaspoon whole grain Dijon mustard 2 teaspoons lemon juice
Zest of lemon
Salt and freshly ground black pepper
For the salmon:
1 pound whole salmon filet, skin removed Sliced lemon, for garnish
1. In a small bowl, whisk all the topping ingredients together. Set aside.
2. Preheat the oven to 275 degrees. Place change up the topping with other citrus like orange, tangerine or Meyer lemon.
Look for the freshest salmon you can find. I opt for skinned fillets. If you choose farm-raised salmon, ask your fishmonger where the fish is raised and inquire about the toxin levels. Wild salmon can be expensive these days, so if you can find a safe farm-raised variety, go for it.
What to serve with the salmon? How about frozen rice that takes just 3 minutes to microwave (you can find this at Trader Joe’s)? I add some frozen defrosted peas, freshly grated Parmesan cheese and chopped herbs to the rie, and dinner is ready. To drink, try a New Zealand sauvignon blanc, a California viognier or a light bodied California chardonnay.
salmon on a parchment-lined baking sheet. Using a knife or small spatula, spread the topping all over the top of the fish in an even layer.
3. Roast in the oven for 18 to 22 minutes, depending upon the thickness or until flaky and just cooked through. Thicker pieces will require longer roasting. The salmon will appear very moist. Cut into individual pieces.
4. Place the salmon on serving plates and serve with vegetable rice. Serve immediately.
Advance preparation: This also may be served as a chilled entree. After the fish is cooked, let it come to room temperature. Loosely cover and refrigerate until serving. Serve with a chilled rice or pasta salad.