Monday, March 8, 2010

Recipe: Salmon-Baked with Herb Mustard Glaze


½ cup smooth Dijon Mustard
2 tablespoons mayonnaise
1 tablespoon pickle relish
1 tablespoon fresh parsley, finely chopped
1 teaspoon freshly grated horseradish
1 teaspoon fresh dill, finely chopped
¼ teaspoon freshly ground black pepper

4 salmon fillets with skins
4 tablespoons of Herb Mustard Glaze

Preheat the oven to 425 degrees with a rack set in the middle shelf height.

Prepare the Mustard Glaze by combining the Dijon, mayonnaise, relish, parsley, horseradish, dill, and pepper in a small bowl. Mix with a fork until well combined. Set aside.

Place the salmon, skin side down, on a baking dish and generously coat each fillet with at least 1 tablespoon of the mustard glaze. Extra mustard glaze will keep in a well sealed container in the refrigerator for up to two weeks.

Bake the salmon until it turns pink, or about 7 minutes. Remove from the oven and set it aside to cool for a few minutes before serving.
Yield: 4 servings

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