members recipes

Total Time: 25 minutes Prep time: 10 minutes Walk-away time: 15 minutes

Ingredients
1 teaspoon garlic powder
1 teaspoon hot mustard powder
2 tablespoons chopped fresh dill
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons water
3 1/2 pounds salmon fillets or steaks, skin on and pinbones removed
1/2 cup honey

1/2 cup Dijon mustard

Method
Prep & Cooking Time: 25 minutes
Yield: 4 servings
Serving Size: 1.000 serving


1 teaspoon garlic powder
1 teaspoon hot mustard powder
2 tablespoons chopped fresh dill
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons water
3 1/2 pounds salmon fillets or steaks, skin on and pinbones removed
1/2 cup honey

1/2 cup Dijon mustard



Directions:

Total Time: 25 minutes
Prep time: 10 minutes
Walk-away time: 15 minutes

This salmon recipe is sure to win over even the non-fish eaters in the bunch. Sweet honey is blended with Dijon and hot mustard to create an unbelievable sauce for both fish and chicken. Fresh dill is added to extra sauce to use as a topping after cooking. As easy as it is elegant-looking, consider this dish for your next dinner party. If you have leftover salmon, use it in Mixed Seafood Paella with Sausage and Pink Beans.

Note: Prep the salmon for storage by peeling away the skin and breaking it into coarse pieces. Store the salmon in portions that make the most sense for you. Label the plastic bag or container with the date and the name of the dish you intend to use it in.

1. Preheat the oven to 400 degrees F.

2. Coat a shallow baking dish with cooking spray. Season both sides of salmon with salt and pepper. Place salmon in prepared baking dish.

3. In a medium bowl, whisk together the mustard, honey, water, lemon juice, mustard powder, and garlic powder. Remove 1/2 cup of the mustard sauce and set aside. Pour the remaining sauce over the salmon fillets in the pan. Roast the salmon, uncovered, until fork-tender, about 15 minutes.

4. Stir the dill into the reserved mustard sauce. Serve one-third of the roasted salmon (four fillets, each about 4 ounces after cooking) with the dill-spiked mustard sauce spooned over the top. Refrigerate the remaining salmon up to 3 days or freeze up to 3 months; thaw it completely in the refrigerator or microwave for 3 to 5 minutes on LOW before using.