From Tom Long.
A delicious Dijon marinade makes this dish standout. The marinade can be used on other firm fish like tuna, swordfish or catfish, as well as chicken.
Ingredients
3 tablespoons olive oil
1 tablespoon Dijon-style mustard
1 tablespoon freshly-squeezed lemon juice
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
4 (6 ounce) Salmon fillets with skin on
Fine-chopped fresh dill, optional.
Instructions
If using oven rather than grill, pre-heat oven to 425.
In a non-reactive small bowl, combine the oil, lemon juice, mustard, salt and pepper. Place the salmon, skin-side down, on a greased or foil-lined baking dish and spoon the mustard mixture evenly over each filet. Transfer to the oven and bake 6 to 8 minutes; just until the salmon flakes easily and is opaque throughout. (To brown the salmon, put under hot broiler for no more than a minute). Transfer salmon to individual plates, and if desired, sprinkle with dill. Serve immediately. Makes 4 servings. This dish is great on the grill!