I’ve had this salmon recipe in my “magazine recipes stash” for a few years and Bill requests this occasionally… so if salmon’s on sale I’ll go ahead and whip it up for him.
It only takes about 20 minutes to make.
Don’t get me wrong, I don’t absolutely HATE fish, I just don’t loooove it like Bill does. I’m more of a seafood kind of gal.
We take fish oil supplements to make up for the lack of Omega’s in our diet.
Yup. (Poor Bill)
I really, really want to be in love with fish so badly. Every time I see a gorgeous fillet on TV or in the supermarket, I’m like wow, maybe there’s something wrong with me!
But… since you won’t be finding too many fish recipes on this site any time soon, I’m going to have to do a “Down with O.P.P.” post and find some excellent looking fish recipes from other bloggers.
I will do it because I <3 you!!!
If you happen to have a recipe that you think might change my mind on fish forever, please do let me know and I’ll try it.
- 2 teaspoons olive oil
- 3 tablespoons yellow mustard seeds
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 teaspoon balsamic vinegar
- ¼ teaspoon coarse salt
- 4 (5 to 6 oz) center cut salmon fillets (1 inch thick)
- Heat oil in a small nonstick skillet over low heat. Add mustard seeds; stir to coat with oil. Cover and cook 4 to 6 minutes or until seeds pop, being careful not to burn. Remove from heat, keeping skillet covered until popping stops (about 2 minutes). Stir in Dijon mustard, maple syrup, vinegar, and salt.
- Heat broiler. Place salmon, skin-side down, on foil-lined baking sheet; spread with mustard mixture. Broil 7 to 10 minutes or until salmon just begins to flake.
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