This dish is very casual and suitable for family gatherings, elegant, and suitable for companies. The recipe comes from the January/February 2003 issue of Daily Food. The total time is 15 minutes, with 5 minutes of preparation and 4 servings. The ingredients include 3 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of fresh lemon juice, salt and pepper, and 4 pieces of salmon fillet (6 ounces each) with skin. Chopped fresh dill (optional) can be added as a garnish. To cook, preheat the oven to 425 degrees. In a small bowl, mix the olive oil, mustard, lemon juice, and 1/4 teaspoon of salt and pepper together. Place the salmon, skin side down, in a baking dish and brush each fillet with the mustard glaze. Bake until the salmon is cooked through and turns red, about 6 to 8 minutes. If desired, sprinkle with chopped dill before serving. Cooks note: To prevent the fish from sticking to the pan, cook it with the skin side down. Some skin may stick to the pan, but you can use a spatula to slide the fillets out of the pan without tearing them.
26.04.2023 @ 20:27
This dish is very casual and suitable for family gatherings, elegant, and suitable for companies. The recipe comes from the January/February 2003 issue of Daily Food. The total time is 15 minutes, with 5 minutes of preparation and 4 servings. The ingredients include 3 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of fresh lemon juice, salt and pepper, and 4 pieces of salmon fillet (6 ounces each) with skin. Chopped fresh dill (optional) can be added as a garnish. To cook, preheat the oven to 425 degrees. In a small bowl, mix the olive oil, mustard, lemon juice, and 1/4 teaspoon of salt and pepper together. Place the salmon, skin side down, in a baking dish and brush each fillet with the mustard glaze. Bake until the salmon is cooked through and turns red, about 6 to 8 minutes. If desired, sprinkle with chopped dill before serving. Cooks note: To prevent the fish from sticking to the pan, cook it with the skin side down. Some skin may stick to the pan, but you can use a spatula to slide the fillets out of the pan without tearing them.