Mustard, whole grain | ¼ cup |
Olive oil, extra virgin | 1 tablespoon |
Chives, minced | 1 ½ tablespoons |
Salmon fillets, wild, skin-on | 4 8-ounce |
Salt | |
Black pepper, freshly ground |
- Preheat oven to 400°F, and line a baking sheet with aluminum foil.
- In a small bowl, stir together the mustard, olive oil, and chives.
- Season salmon fillets with salt and pepper, and place skin-side down on the foil.
- Spread the mustard mixture over the tops of the fillets.
- Roast for 6 minutes, and remove from oven.
- 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 cooked through.
- Using a spatula, carefully slide the salmon fillets off their skins, and transfer to plates.
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