recipe: Super-Quick Friday Salmon Bake is perfect when there's no time to fuss
Peggy Lampman | Contributor
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Combining mayonnaise and Dijon mustard, then spreading the mixture over fish fillets prior to baking, is a simple recipe mom often made for us, way back in the prehistoric sixties. It remains a super-fast recipe I often turn to when I've little time to fuss.
The simple green salad I served with the salmon really needs no recipe. Simply whisk together 1-2 tablespoons walnut oil with a teaspoon of white wine vinegar. A smidgen of chopped shallots, or honey is a nice addition. Toss with 4 cups of loosely packed greens (I used arugula) and season to taste with kosher salt and freshly ground pepper.
When a salad is this simple, I use the best oil and vinegar I can afford. The walnut oil was purchased in Kerrytown's Fustini's and the vinegar is an excellent imported French vinegar I had on hand.
Here's another almost instant recipe for baked fish requiring little more than opening a can of tomatoes!
Yield: 3 servings
Active Time: 5 minutes max
Baking Time: 8-12 minutes
1 pound center cut salmon fillet (I used wild-caught sockeye)
1 heaping tablespoon mayonnaise
2 teaspoons coarse Dijon mustard
Snipped chives plus chive blossom garnish, optional
1. Preheat oven (I used my toaster oven) to 400 degrees.
2. Combine mayonnaise and Dijon. Place salmon and a foil-lined baking sheet and lightly season with kosher salt and freshly ground pepper. (Note: If you are limiting your salt intake, keep in mind the mustard lends a goodly amount of sodium.) Spread mustard-mayo mixture over salmon.
3. Bake 8-15 minutes, depending on thickness of fillet and desired level of doneness, 8-14 minutes. Garnish with snipped chives and blossoms, if using.