Baked Salmon Fillets with Mustard, Lemon and Caper Sauce
Super-Simple, Super-Quick Dinner for Two
After a busy day there is nothing quite like a quiet dinner for two that doesn’t require dressing up, going out or ordering in. This is it! The same sauce works for the fish and the asparagus, and the arugula needs no preparation beyond rinsing and shaking dry. Paired with a nice dry wine, this is the reason that folks don’t have to go out on Friday nights. ~ Glyn
Baked Salmon Fillets with Mustard, Lemon and Caper Sauce
2 6oz wild-caught salmon fillets, patted dry and placed skin side down on an oiled baking sheet
With a pastry brush, season the fillets with a mixture of:
1 tbs olive oil
¼ tsp salt and pepper to taste
1 clove of garlic, very finely minced
¼ tsp powdered mustard
Bake at 425 for 8-10 minutes, depending upon the thickness of the fillets
Remove from the heat and keep warm.
For the Sauce:
2 tbs butter, melted
1 tsp prepared grey poupon mustard
1 heaping tsp capers
2 tbs lemon juice
Combine and warm slightly. Do not cook or boil.
Place the salmon on a bed of rinsed and dried arugula leaves. Pour the sauce over and serve. Nice with steamed asparagus.
All Good Gifts 
Reblogged this on Laird Will & Lady Glyn of Glencoe and commented:
Not from Salachan Burn, perhaps, but delicious nonetheless! From Her Ladyship’s Larder and at Ruppe Sisters Cook dot come.
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