Here's another quick, healthy and easy mid-week meal courtesy of Food & Wine!
If it was summer, we'd have all the ingredients at home... but our chives are dormant for the winter so we had to buy them this time.
The recipe suggests to serve with brussels sprout leaves sautéed with diced chorizo. We already had broccoli and baked potato in the house and so we'll try the chorizo next time. It still turned out pretty good though...
INGREDIENTS
1/4 cup whole-grain mustard
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons minced chives
Four 8-ounce skin-on wild salmon fillets
Salt and freshly ground pepper
Preheat the oven to 400° and line a rimmed baking sheet with aluminum foil. In a small bowl, stir together the mustard, olive oil and chives.
Season the salmon fillets with salt and pepper and place them skin side down on the prepared baking sheet. Spread the mustard mixture over the tops of the fillets. Roast the fish for 6 minutes.
Preheat the broiler. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard crust is browned and the salmon is almost cooked through. Using a spatula, carefully slide the salmon fillets off their skins and transfer to plates; leave the skin on, if desired. Serve immediately.
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