There are two options for cooking the fish once the glaze is on: broiling or baking. I will give you times, etc. for both options below, but I recommend broiling. Not only does it take less time, but it makes the glaze a little hard (like an actual glaze), which is a nice texture. However, to some people the glaze on the fish looks a little strange; it is marbled onto the fish. (I think it looks nice). If you bake the fish, the glaze is more like a sauce, which some people may prefer because of the look, and also because there is extra sauce to put on rice, etc. as opposed to the glaze just being on the fish. For this post, I baked the fish, so the photos show the glaze as a sauce.
I recommend serving the salmon with rice pilaf and asparagus.
2 tablespoons of Dijon mustard
1 tablespoon of dill
salt and pepper to taste
2 (6-ounce) salmon fillets
1. If you are broiling the fish: Preheat the over's broiler. Make sure your oven rack is about 1/2 foot (6 inches) from the heat source (in some ovens it is the bottom of the oven and in some it is the top of the oven). Prepare a broiling pan with cooking spray.
2. If you are baking the fish: Preheat the oven to 375 F. Prepare a baking dish with cooking spray.
3. Season the salmon with salt and pepper and arrange on broiler pan or baking dish.
|Salt and Pepper.|
|Ready to be Whisked.|
|Glaze on Salmon.|
8. If baking: Bake for about 15-18 minutes (again, depends on thickness of fillets).
And that's it! Makes 2-3 servings. Pretty easy, right? Enjoy!!