anne diary essay frank academia manguinhos serra essay urban legends essay follow url click here comparison and contrasting essay sample go site champion of the world angelous essay examples follow site pros and cons of technology in schools essay source site cipro psa https://www.aestheticscienceinstitute.edu/medical/como-se-toma-el-viagra-dosis/100/ source source site go site follow site accountability definition essay click go here go borneo white vein dosierung viagra can u get cialis nhs essay outline how to canada mail order rx development of critical thinking go here go to site samples software sales resume child essay observation go site viagra and loss of vision Thanks to a good fisher-friend, I have Alaskan wild caught silver salmon in my freezer. Looking for something new to try, I stumbled on this recipe. It gave me pause because of its simplicity. I had imagined making a miso glaze or salmon cakes or something else more complicated – but why would I do that?
When using fresh high-quality ingredients, it’s best to just let them shine. The salmon is roasted and then broiled to achieve the crusty topping. Simple. Delicious. Worth sharing!
MUSTARD CRUSTED SALMON
Yield: 4 servings
- 1/4 cup whole-grain mustard
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons minced chives
- Four 8-ounce salmon fillets
- Salt and freshly ground pepper
- 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.
- Season the salmon fillets with salt and pepper and place them (skin side down if they’ve got skin) on the prepared baking sheet. Spread the mustard mixture over the tops of the fillets. Roast the fish for 6 minutes.
- Leave the fish in the oven and turn the broiler on to medium. Broil the salmon 6 inches from the heat for 2-4 minutes, or until the mustard crust is browned and the salmon is cooked through. Don’t walk away. Watch it. Using a spatula, carefully slide the salmon fillets off their skins and transfer to plates. Serve immediately.
NOTE: This recipe can also be made with pork or chicken. Take boneless/skinless cuts of either pork or chicken and brown them on two sides, with oil, in a skillet. Remove the meat from the skillet and put it on a baking sheet covered with tin foil. Spread the mustard mixture over the top. Roast the meat in the oven until cooked. Broil for 2 minutes to brown the crust. Cooking times will vary. Use an instant thermometer to measure the temperature – pork is cooked at 145 degrees. Chicken is cooked at 165 degrees.