spray of cooking spray
1/2 pounds uncooked wild pink salmon fillets, four 6-oz pieces, about
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, coarsely ground, or to
- 1/4 cup Dijon mustard
- 2 Tbsp honey
- 1 Tbsp water
- 1 Tbsp white wine vinegar
- 1/4 tsp dry mustard
- 1/4 tsp garlic powder
- 2 tsp dill, fresh, chopped
oven to 400ºF. Coat a shallow baking dish with cooking spray.
both sides of salmon with salt and pepper; place salmon in prepared baking
a small bowl, whisk together Dijon mustard, honey, water, vinegar, dry mustard
and garlic powder. Remove 2 tablespoons of mustard sauce and brush over salmon
fillets. Stir dill into remaining mustard sauce and set aside.
until salmon is fork-tender, about 15 minutes. Serve salmon with reserved
mustard sauce spooned over top.
*Yields about 4 to 5 ounces of salmon and 1 1/2
tablespoons of sauce per serving.