Here's my father's trusty standby, Salmon with Dill Mustard Sauce.
1/3 cup white wine vinegar 1/2 cup Dijon mustard 1/4 cup firmly packed brown sugar 1 cup vegetable oil Freshly ground pepper to taste 2 tbsp chopped fresh dill (or 1 tbsp dried dill weed) Salmon fillets or whole salmon
In a bowl, whisk together vinegar, mustard, and brown sugar. Whisk in oil in a stream until emulsified. Season with S&P. This part can be made up to 3 days in advance and kept covered in the fridge.
Whisk in dill shortly before serving. If refrigerated, take out of fridge an hour in advance in order to serve at room temp.
Cook the salmon separately; as people have mentioned, one easy way is to wrap it in foil with some salt & pepper, maybe with a slice or two of lemon, and cook at 425 or 450 for 10-15 minutes. The worst crime you can commit to salmon is to try and do too much with it, so just keep it simple.
The sauce also goes well with cauliflower or potato, or really a lot of different vegetables. The recipe makes a fair bit of it as written though, you might want to cut down.
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1/3 cup white wine vinegar
1/2 cup Dijon mustard
1/4 cup firmly packed brown sugar
1 cup vegetable oil
Freshly ground pepper to taste
2 tbsp chopped fresh dill (or 1 tbsp dried dill weed)
Salmon fillets or whole salmon
In a bowl, whisk together vinegar, mustard, and brown sugar. Whisk in oil in a stream until emulsified. Season with S&P. This part can be made up to 3 days in advance and kept covered in the fridge.
Whisk in dill shortly before serving. If refrigerated, take out of fridge an hour in advance in order to serve at room temp.
Cook the salmon separately; as people have mentioned, one easy way is to wrap it in foil with some salt & pepper, maybe with a slice or two of lemon, and cook at 425 or 450 for 10-15 minutes. The worst crime you can commit to salmon is to try and do too much with it, so just keep it simple.
The sauce also goes well with cauliflower or potato, or really a lot of different vegetables. The recipe makes a fair bit of it as written though, you might want to cut down.