Tuesday, March 27, 2007

Mustard-topped Salmon

1 salmon fillet (about 2 1/2 pounds)
3 Tbsps. packed light brown sugar
2 Tbsps. chopped fresh dill
1/4 cup grainy Dijon mustard
1/2 cup reduced-fat mayonnaise

Place salmon on broiler pan, skin side down. In a small bowl, combine sugar, dill and mustard. Spread half on top of salmon. Cover with plastic wrap and refrigerate up to 5 hours.

Stir remaining sugar-dill mixture into mayonnaise, cover and refrigerate.

When ready to serve, heat oven to 400 degrees. Remove salmon from refrigerator 20 minutes before cooking.

Bake 20 minutes, or until fish flakes easily with a fork. Remove salmon in 1 piece to a platter, leaving skin behind.

Serve warm or at room temperature with sauce.

Servings: 10
Prep Time: less than 10 minutes
Marinating Time: up to 5 hours
Cooking Time: 20 minutes

Adapted from the Kansas City Star


I got this recipe from our very good friends, Cindy & Scott (both of whom are excellent cooks!). It is so easy and delicious that I decided to make it just a few days after we had it at their house. Only a couple of changes - I cut the recipe in half and used regular mayo.

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