0 recipes from contoocook and beyond


3 tbsos. olive oil
l tbsps. Dijon mustad
l tbsp. lemon juice s&p
4 pieces salmon fillet (6 ozs. each) with skin
chopped fresh dill
Heat oven 425. In small bowl mix together olive oil, mustard, lemon juice and l/4 tsp. each of s&p. Put the salmon skin side down in baking dish and spoon the mustard glaze over each piece of fish. Bake until salmon is just cooked thru and no longer red, 6 to 8 mins. Sprinkle with dill.
To keep fillets from sticking to the pan cook them with the skin side of the dish down. Some of the skin may stick to the pan a bit but you canuse a spatula to slide the fillets right off the pan without tearing them.
Martha’s Food magazine this time doesn’t sound right it should cook longer

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