Sunday, November 30, 2008

Glazed Salmon with Dijon Mustard Sauce

Glazed Salmon with Dijon Mustard Sauce

Most of my recipes are not actually my own inspiration (I'm not that creative!). But tons of other bloggers are (and cookbooks :P) so with a little bit of adjusting to my tastes, I try my best to recreate their dishes. This one was inspired both by my desire to have fish at least once a week and by a local Boston blogger, Beyond Salmon.

I've been trying to eat a bit healthier lately and fish was one of the first things I thought about. In addition to having all kinds of variety, fish is easy (a plus for me!) to cook and doesn't require a whole lot of seasoning to taste good.

Glazed Salmon with Dijon Mustard Sauce

Serves 4
Time : 20-30 minutes

- 4 salmon fillets
- 1 tbsp olive oil
- 2-3 tbsp honey
- salt and pepper

- 2 tbsp sour cream
- 2 tbsp hellmann’s real mayo
- 2 tbsp parsley flakes
- 1 tbsp Dijon mustard
- 2 tsp whisky, cognac, or white wine (less if you prefer)
- salt and pepper to taste

1. Wrap broiler pan with foil
2. Rub salmon with oil, salt, and pepper on both sides
3. Place salmon, skin down, on pan. Drizzle honey on top
4. Put salmon under broiler for 4-6 minutes, check every 2 minutes. As soon as the top browns, turn broiler off, move salmon to the middle of the oven from the top shelf, and keep in the heat for another few minutes. Depending on how rare you like the fish, you could change this. I broiled for 6 minutes and that was about it.
5. Mix sauce together, spoon over top of the salmon.

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