I love fish and salmon is one of my favorite. I prefer the taste of Atlantic salmon for most recipes I cook. Fresh sockeye salmon from British Columbia also has an absolutely exquisite taste, but its season is short as it is mainly available in August.
This dish is also delicious prepared with trout or sole fillets. the salmon filet can be cooked with or without skin. If it is cooked with the skin on, simply pass a thin spatula between the skin and the flesh before removing it from the cooking dish. You will find that it is very easy to do since most of the time the skin remains stuck to the bottom of the pan.
Servings: 2
Place the rack in the upper third of the oven. Preheat the oven to broil.
Place the fillet in an 18cm x 28cm (7inches x 11inches) ovenproof casserole dish.
In a small bowl, combine the butter, both mustards,parsley and pepper. Cover the fish with the butter, dropping it by spoonfuls that you spread with the back of the spoon. Grill for 5 to 10 minutes until the fish flakes with a fork. Baste with the melted butter 1 to 2 times during cooking.
Pour mustard butter on each serving.
Ingredients
Directions
Place the rack in the upper third of the oven. Preheat the oven to broil.
Place the fillet in an 18cm x 28cm (7inches x 11inches) ovenproof casserole dish.
In a small bowl, combine the butter, both mustards,parsley and pepper. Cover the fish with the butter, dropping it by spoonfuls that you spread with the back of the spoon. Grill for 5 to 10 minutes until the fish flakes with a fork. Baste with the melted butter 1 to 2 times during cooking.
Pour mustard butter on each serving.
