Salmon with mustard-dill sauce
Serves 4. Prep time: 5 minutes. Total time: 15 minutes (really)
- 4 skinless salmon filets (about 6 ounces each)
- coarse salt and ground pepper
- 2 T grainy mustard
- 2 T Dijon mustard
- 1 t brown sugar
- 2 T snipped fresh dill
- 1 scallion, thinly sliced
- Preheat oven to 450. Place salmon on a rimmed baking sheet; sea on with salt and pepper. Roast until salmon is opaque, 8-10 minutes. Seriously.
- Meanwhile, in a small bowl, stir together the mustards, sugar, and 1 T water until smooth. Stir in dill and scallion. Serve salmon with sauce. Do a cartoonish double take at the clock. High five the nearest human or cat.
-adapted from Everyday Food, Issue 45, September 2007, p. 41
I love it when a recipe that says it will take 15 minutes actually takes 15 minutes. This is one of those recipes.
How does it taste? Quite nice! It has a bright flavor. I thought the brown sugar was a good touch to balance out the other sour and salty flavors in the sauce. Plus, if you already bought the dill to make the dill feta scramble in this issue, then you might as well make this one too.