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Friday, May 2, 2014

Dijon Glazed Salmon

Salmon is always my go-to fish. I refuse to eat tilapia after all of the horror stories (and the whole bottom feeder thing), and having a freezer full of other white fish is just too costly. I always keep a club size bag of frozen, individually packaged salmon fillets on hand for nights when I want to eat healthy, but I am way to lazy/tired/insert adjective here to whip up a full meal.

Those nights are when this mean comes in handy. I can proudly say I made this one up myself, but sadly I am not one for measuring so my ingredient list below is going to be a little all over the place. The dijon and garlic provide that salty decadent taste I always crave for dinner, while the garlic and lemon cut through and keep the flavor light and refreshing. I serve it with a side of sauteed veggies (asparagus being my favorite with fish), and quinoa. The leftover sauce from the individual steam packets is great to drizzle over the quinoa to give it some extra taste.

If you aren't a big salmon fan, this recipe could easily be replicated with a different white, flaky fish. Cod comes to mine as being a great replacement.

Dijon Glazed Salmon
Serves 2

2 salmon fillets (individual portions)
3 cloves of garlic, minced
3 tbsp dijon mustard
2 tbsp olive oil
2 tbsp dry white wine
Juice of one lemon (cut off some slices for garnish first)
1 tbsp of fresh, chopped parsley
Pinch of salt and pepper

  1. Preheat the oven to 375F.
  2. Mix all of the ingredients together (except the salmon).
  3. Lay out two individual sheets of tin foil, put a little bit of olive oil in the center of the sheet, and lay the salmon down.
  4. Salt the salmon and pat dry.
  5. Pour the mixture over the salmon coating the top and sides. Lay slices of lemon on top.
  6. Fold and close up the tinfoil so it is a tent surrounding each salmon fillet. Place each tinfoil tent on a cookie sheet.
  7. Bake in the oven for 25 minutes. Let stand for a minute or two before opening up.
  8. Serve over quinoa and drizzle with the remaining mixture.

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