Rosemary Dijon Salmon
Happy Hump Day! I'm going to start off this post by acknowledging what a crazy time we are all going through right now with the Coronavirus and having to self-quarantine/stay-at-home orders in place. This was definitely unexpected a couple of months back, but the silver lining is that we're all getting more time with family and at home (especially for me where travel is now a big no-go!). I'm really enjoying being home and enjoying Florida...even if it's just from the backyard and neighborhood. I bought this magazine while traveling a few weeks back, and no, I'm not on the Keto diet. The recipes just looked really yummy to me. This was my first recipe out of this magazine, which I cooked last night for dinner, and it was delicious! I served this aside sauteed zucchini and onion in a cast iron, but you could pair this with any vegetables. Enjoy!
4 (4 oz.) fresh salmon fillets (I used Scottish salmon)
1 tb grainy mustard (I used Sierra Nevada grainy beer mustard)
2 cloves garlic, finely minced
1 tb shallots, finely minced
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
juice of 1/2 lemon
dash of salt and pepper
lemon slices, for serving (optional)
Heat the broiler and line a baking sheet with parchment paper. In a small bowl, mix together the mustard, garlic, shallots, thyme, rosemary, and lemon juice. Season the salmon fillets with salt and pepper. Spread the mustard mixture over the salmon fillets and broil until the salmon is cooked through to your liking. I cooked ours for about 12-15 minutes because we prefer medium-well salmon. If you're looking for medium-rare, I'd cook them for 7-8 minutes. Garnish with lemon slices before serving (optional).