Wild Salmon with Spicy Mustard and Grape Tomatoes (Serves 2)
Wild caught sockeye salmon has been on sale lately and I have been eating it twice a week. I decided to try preparing wild salmon with a spread of spicy brown mustard and a layer of grape tomatoes instead of baking it with Lemon Caper Mayonnaise Sauce or Green Chili Salsa Mayonnaise Sauce again. The sweetness of grape tomatoes balances the sharpness of mustard to create an appealing overall taste.
Prep and cook time: 60 minutes
1 pound of wild caught sockeye salmon (boneless fillet)
15-25 grape tomatoes
1-2 tablespoons spicy brown mustard
Directions: Line a baking pan with aluminum foil for easy clean up. Rinse salmon and pat dry with a towel. Lay salmon skin side down on the foil. Squeeze the juice of one lemon over the fish. Dust top of salmon with salt, garlic powder, dried rosemary, and dried thyme. Don’t be shy with the seasoning. Spread spicy brown mustard evenly over the top of the salmon. Slice grape tomatoes in half lengthwise and lay cut sides down on fish. Put the fish in the refrigerator to marinate for 30 minutes. Preheat oven to 400 degrees. Move fish from refrigerator to oven and bake at 400 degrees for 20 minutes or until the fish flesh flakes easily with a fork.
Note: I prepared green kale with dried cranberries to go with my salmon. Click here for the recipe.
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