Baked Salmon Fillets with Mustard, Lemon and Caper Sauce

DSCN1197Super-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.

DSCN1192     DSCN1193

 

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.

 
 

This entry was posted by Glyn Ruppe-Melnyk.

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