Salmon & Simple Sauce

September 13, 2009

My husband voted this “best dinner in our new house”… so you’re receiving this recipe with very high marks from the dinner critic! (We’ve been in our new house since May, so that’s about 4 months of dinners!)

If you’re nervous about cooking fish, I understand. It’s taken me almost 4 years of cooking to really feel comfortable with recognizing when it’s done, and it turns out fish cooks a lot faster than I ever realized. But the health benefits and taste make it worthwhile, so start practicing! Harris Teeter had wild-caught Alaskan salmon sale last week, so I couldn’t resist these beautiful guys.

Salmon Fillets

Salmon Fillets

I seasoned the salmon with just a sprinkle of salt and pepper and then roasted it at 450 degrees (pre-heated oven) for about 10 minutes. You can tell it’s done when you stick the figure in, give it a slight twist and it starts to flake.
While the salmon is cooking, I whisked together 2 tablespoons of yellow mustard, 2 tablespoons of Dijon mustard*, 2 tsp of brown sugar and a small chopped up green onion. When the salmon was done, I just poured the mixture over the top of it.
I served it with a green salad, as well as roasted squash and steamed green beans. The whole meal took about fifteen minutes from fridge to table. I’m not sure whether to be delighted or depressed that all these time-consuming recipes I’ve done in the past were beat out by this fifteen minute, five ingredient all-star. But I definitely know it will be a staple in the future.

Salmon with Simple Sauce

Salmon with Simple Sauce

If you’re not a fish eater, the sauce would be delicious poured over pork chops or turkey breast as well.

*I only had dijonnaise, which worked just fine and gave it a slightly creamier texture.


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