Sure, you could slather the fish with a prepared mustard, but the key here is flavor control. A few minutes of tasting and adjusting allows you to customize the level of heat and herbs. The sauce will mellow a bit during roasting. Brushing all sides of the fillets will keep the salmon moist.
For a tender side dish, roast some trimmed asparagus spears, drizzled with balsamic vinegar or olive oil, while the salmon is in the oven.
- 2 to 3 tablespoons Dijon-style mustard
- 2 tablespoons honey
- 3/4 to 1 teaspoon dry mustard
- 2 to 4 teaspoons dried tarragon
- Freshly ground black pepper
- 4 (6 ounces) center-cut skinless salmon fillets-only, preferably 3/4 inch to 1 inch thick, pin bones removed
Preheat the oven to 400 degrees. Lightly grease a shallow baking dish with nonstick cooking oil spray.
In a medium bowl, combine the mustard, honey, dry mustard and tarragon, stirring until smooth. Lightly season with salt and pepper; taste and adjust the mixture's seasoning as necessary. Brush the fillets with the mustard mixture and place them in the baking dish. Roast for 10 to 12 minutes; the salmon should be just cooked through and should separate easily with a fork. Transfer to individual plates and serve warm.
Adapted from "Quick Fix Meals" by nutritionist and Food Network host Robin Miller.
Tested by Bonnie S. Benwick.
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