Roasted Salmon w/ mustard and dill

(from Martha Stewart Blueprint magazine, slightly tweaked)


1 salmon fillet, about the size of the fish (one side)

2 tbsp grainy dijon mustard (regular dijon would work as well)
coarse salt
pepper

1/4 c panko
1/4 c fresh chopped dill
1 tbsp olive oil

1 lemon, cut into chunks
2 tsp olive oil



• preheat oven to 475º
• line a baking sheet with foil. Rinse salmon, put skin side down.

• spread mustard over salmon, covering all the flesh with a thin layer. Feel free to add more if you like, but I recommend not going to thick.
• season with salt and pepper

• in a small bowl, mix together panko dill and oil. Pat mixture to cover salmon evenly, going right to the edges.

• toss lemon wedges and olive oil together. Place lemon wedges around the salmon, rind down. Reserve one to squeeze juice over the salmon.

• bake for 18–20 minutes, or until fish is opaque and flakes easily.
• cut into slices, slide salmon off skin for serving.


Monday, April 20, 2009
served with lemon garlic capellini and butter dill carrots

(after finishing the meal on Monday, I announced that this was a recipe for life. It's fast, easy, delicious and after making it once you won't have to use the recipe again.)