An easy, healthy and delicious weeknight salmon dish that will become a staple recipe in your cooking repertoire.
- 2 pounds salmon fillet, cut into four portions
- 2 teaspoons canola oil
- ¼ teaspoon sea salt, or pink salt
- ¼ tablespoon fresh cracked black pepper, or crushed pink peppercorns
- 4 teaspoons dijon mustard
- 4 teaspoons fresh lemon juice
- ½ teaspoon lemon rind, minced
- ½ teaspoon fresh garlic, peeled and minced
- ½ teaspoon canola oil, or olive oil
- crushed garlic bread crumb recipe
Make the dijon – lemon glaze. In a small bowl, mix together – dijon mustard, lemon juice, lemon rind, minced garlic and oil (canola or olive). Set aside. Lightly oil a grill pan and set to low heat. Prepare salmon : Wash and dry the filets, pull out any pin bones, if any. Rub with 2 t. oil, season with
salt and pepper of your choice. Raise heat to medium, and grill salmon skin side up ) presentation side down). Grill fish until very golden with
clear grill marks. Do not move fish around, let it develop color. When well seared, turn over, turn heat down to low. With a pastry brush, coat the top of each fillet with the dijon – lemon glaze. Cover with heavy foil.
Cook on the second side about 5 minutes until desired doneness. You can make a small cut underneath the fish, and see the inside color.
The salmon will continue to cook as it sits in the pan, so remove it to a plate when done. Brush with a little extra glaze. Top with a sprinkling of breadcrumbs – recipe below.
Crushed Garlic Breadcrumb Sprinkle:
In a small chopper or food processor pulse 1 piece of whole grain white bread (crust removed) until coarsely chopped. Heat the oven to 350 degrees. Add the crumbs to a small baking dish with 2 t. olive oil., 1 t. minced garlic and 1/4 t. sea salt. Bake for 10 minutes or until golden, watch – can burn quickly.
When cool, crush with your fingers.
Serving suggestions with the Salmon :
Sliced Roasted Fennel
Hashed Tri Color Potatoes with Onions and Peppers
Servings : 4