Makes 2 servings.
All of the ingredients for this simple and piquant dish will be found in your pantry.
INGREDIENTS:
2 skinless salmon fillets, about 6 ounces each
MARINADE:
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice,
1 tablespoon whole grain mustard
1 tablespoon honey
1 teaspoon honey mustard
1/8 teaspoon Kosher salt
Freshly ground black pepper
PREPARATION:
Pat fish dry with paper towels and place in a Ziploc bag.
In a small dish combine the marinade ingredients. Pour the marinade into a ziploc bag and coat the salmon on all sides with the marinade. Refrigerate for a few hours.
Preheat the oven to 500 F.
Bring the fish back to room temperature.
Place the fish in an ovenproof dish lined with foil (honey tends to burn and I find it difficult to clean the dish afterward, therefore I like using the foil).
Bake in the oven for about 8 minutes without turning. The inside should be opaque.
Serve with the accumulated juices.
NOTE:
If in doubt whether the fish is cooked sufficiently to your taste, cover it with foil right after you remove it from the oven, and the fish will continue cooking.
