Tuesday, August 7, 2012

Lemon Caper Dijon Salmon

1 lb salmon
Lemon juice - appx 1/4 cup
Dijon Mustard - appx 2 Tbl (I use one from Trader Joes)
Splash Vegetable Stock
EVOO - appx 1 Tbl
Capers - appx 2 tsp, drained
2 cloves garlic - minced
1 lemon - sliced
Parsley - to taste

Preaheat oven to 350 degrees.

Spray bottom of glass baking dish with cooking spray (or use a little extra oil). Salt salmon, skin side only, and place into dish skin side down. Cover with lemon slices.

Combine remaining ingredients in small bowl and whisk together. Pour over fish in baking dish.

Bake for 15-20 minutes, or until fish becomes flaky.


Honestly, I made this up. I love love love fish + lemons/capers and decided I wanted to alter the usual. So SO good. The mustard gives it a bit of a tang, but it doesn't overpower the lemon because you have the lemon juice and the lemon slices directly on the fish. Um...yum. I served this with a broccoli/cauliflower mix. Why such a delicious dinner tonight? Because it's Tuesday of course. :)


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