Friday, April 18, 2008
Roasted Salmon with Sweet and Hot Mustard Dill Sauce
This recipe came courtesy of Robin Miller, whose plan-ahead methods for feeding a family are, in my opinion, pure genius. The hot mustard is necessary here, not to be left out. I served this with Nigella's roasted potatoes last night, minus the goose fat...
1 lb salmon fillets, skin on and pin bones removed
Salt and freshly ground black pepper
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon hot mustard powder
1 teaspoon garlic powder
2 tablespoons chopped fresh dill
Preheat the oven to 400 degrees F.
Coat a shallow baking dish with cooking spray. Season both sides of salmon with salt and pepper. Place salmon in prepared baking dish.
In a medium bowl, whisk together the Dijon, honey, water, lemon juice, mustard powder, and garlic powder. Remove 1/2 cup of the mustard sauce and set aside. Pour the remaining sauce over the salmon fillets in the pan. Roast the salmon, uncovered, until fork tender, about 10 - 12 minutes.
Stir the dill into the reserved mustard sauce. Serve 1/3 of the roasted salmon (4 fillets, each about 4 ounces after cooking) with the dill-spiked mustard sauce spooned over the top. Refrigerate the remaining salmon up to 3 days or freeze for up to 3 months; thaw it completely in the refrigerator or microwave for 3 to 5 minutes on LOW before using.