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Cooking with Rebecca Bent

Monday, February 16, 2009

Baked Salmon Fillets with Herb Mustard Glaze

Baked salmon is quite a treat, and leftovers the following day are also delicious when broken up over a bowl of veggies, rice, or mixed with mayonnaise and tucked into a croissant. Salmon is best removed from the oven the moment is it cooked through; it's a delicate fish and if overcooked can become dry.

I like to prepare my Herb Mustard Glaze from scratch, but if you are lucky enough to find any in your local grocery store, by all means use that instead.

Side dishes to consider with the Salmon are: pasta, rice, baked potatoes, mash tomatoes, or a nice mixed green salad.

Baked Salmon Fillets with Herb Mustard Glaze
Makes 4 Servings

For the 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

For the salmon:
4 organic salmon fillets with skins (6 ounces each)
4 tablespoons of Herb Mustard Glaze

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

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.


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