- Food and Cooking
Baked Salmon with Dijon
Have you ever come up with some concoction and thought well if it doesn't turn out I can feed it to the dogs or throw it away? I have always enjoyed salmon but usually when someone else cooks it for me. The best salmon I have ever had was at Pike Place Market in Seattle. Smoked salmon, just thinking of it makes my mouth water. Anyway back to cooking.
Yesterday I went on a quest to find an easy to make salmon recipe.I must have read a zillion (maybe not that many) recipes. For each recipe that I read I would be missing one or more of the ingredients, so I thought well I’ll just wing it, and hopefully it will be edible. It was not only edible it was delicious.
Here is how I made the salmon.
Please rate my recipe
- Salmon Fillets (I used 4 ounce or 117 gram fillets)
- Dijon Mustard
- Granulated Garlic
- Fresh ground black pepper
Served with Vegetables and a Salad
I served this with cauliflower, broccoli and a salad. It was a late dinner so I really wanted something light and this meal was quite satisfying at 9 p.m.
I think this dish would be great done the grill and I will try it that way next time I make it.
Preparing The Salmon Fillets
Preheat your oven to 425°F.
- Place fillets on a shallow baking pan.
- Spread Dijon mustard on each fillet so that they are well coated.
- Sprinkle with dried tarragon, ground pepper, and granulated garlic.
- Pop in the oven on the middle rack and bake for 18 minutes.
- Remove from oven and let sit 3 minutes before serving.
Sue’s Kitchen Sink Salad
I have been dieting for seven weeks now and tend to eat salad with almost every dinner I prepare. The great thing about salads is you can throw whatever you like into them that suits your taste and you can make it any size you like. This salad has become quite popular around my house. Here are the ingredients that I use.
- Sliced radishes
- Baby carrots
- English cucumber
- Hot Banana peppers
- Green and Red Bell peppers
Spring Mix Salad
- Thinly sliced Vidalia onions
- Cooked Beets
- Raw Asparagus
The dressing that I used is as follows:
2 TBS. of extra virgin olive oil
1/4 cup of. Red Wine Vinegar
1/2 Tsp.of dried oregano
2 Cloves of garlic pressed
Fresh ground pepper
Whisk all ingredients together in a bowl
and pour over salad.
© 2011 Susan Zutautas