Thursday, January 26, 2012

Roast Salmon

I've been wanting to try this recipe ever since I saw it in the February 2012 issue of Food & Wine magazine.
Roast Salmon with Whole-Grain-Mustard Crust
  • ¼ cup whole-grain mustard
  • 1 tablespoon extra-virgin olive oil
  • 1½ tablespoons minced chives
  • Four 8-ounce skin-on wild salmon fillets
  • Salt and freshly ground pepper

  1. Preheat the oven to 400° and line a rimmed baking sheet with aluminum foil. In a small bowl, stir together the mustard, olive oil and chives.
  2. Season the salmon fillets with salt and pepper and place them skin side down on the prepared baking sheet. Spread the mustard mixture over the tops of the fillets. Roast the fish for 6 minutes.
  3. Preheat the broiler. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard crust is browned and the salmon is almost cooked through. Using a spatula, carefully slide the salmon fillets off their skins and transfer to plates; leave the skin on, if desired. Serve immediately.
I halved the recipe, but since there were still four fillets, only thinner, there wasn't enough mustard mixture to completely cover the fillets. While cooking, this dish smelled wonderful. The flavor didn't live up to the smell, in my opinion, but then again, I'm not a huge fan of salmon. Tom scraped the mustard mixture off of the salmon, but said the flavor still infused the fish, and that it was good. And that's all I can ever hope for.

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