Monday, June 6, 2011
No Effort Fish Dish!
This is the day people! This is the day to see a recipe online, think it looks do-able and then, wait for it, wait for it… actually go home and make it! Today I wanted to share the most FOOL-PROOF gourmet recipe I know. For those of you who have never made a recipe from this blog, start now and I guarantee this will turn out great! I love this recipe because a few minutes of prep yields a rave-worthy dinner that you’d be proud to make for any guest.
I like fish but I don’t love fish, it has to be pretty good and well seasoned for me to order at a restaurant but I LOVE this dish – it has so much flavor and stays moist without tasting undercooked. If you’re not a huge Dijon fan don’t be scared, something about the lemon zest and olive oil takes the bite out of the Dijon so you won't feel that teary burn in your nose. I’d love to take credit for creating this recipe but I stole it and tweaked it from Ina Garten's Salmon nicoise platter.
I follow the below recipe exactly and it always turns out great. Last time I made this I was in desperate need of veggies so I served it up with some steamed string beans and roasted acorn squash. Yum!
Lemon Dijon Baked Salmon - Serves 2
From Ina Garten's Salmon Nicoise Salad
2 Salmon Fillets
2 tablespoons Dijon mustard
1 tablespoon olive oil
Zest of 1 lemon – (I use my cheese grater to get the zest since I don’t have a zester thingy)
Salt and pepper
- Preheat oven to 450 degrees
-Cover a baking sheet with tinfoil and spray with Pam
- Season salmon on both sides with salt and pepper
- Use a cheese grater to take the zest off of one lemon. Save the rest of the lemon.
-Combine the lemon zest with olive oil and dijon mustard.
-Stir this together and spread on top of salmon fillets in a thick layer
-Open oven and place salmon on the pan and bake for about 18 minutes - you should be able to slide a fork through the middle of the fillet.
Serve with a wedge of lemon and enjoy!