Ingredients
Fish
Fresh, boneless, skinless salmon fillet, preferably farm-raised, as opposed to ocean-netted or wild.
Figure ½ lb per person.
Mustard Sauce
Note: this recipe is based on 15 servings. You can try to make it in 1/3 quantity.
2/3 cup white-wine vinegar
1 cup Grey Poupon Dijon mustard
½ cup firmly packed brown sugar
2 cups vegetable oil
Freshly ground black pepper to taste
3 tablespoons soy sauce
Preparation
Cut approx 3 1/2" fillets at thickest part - skinned - or, about ½ lb per person Rub gently with olive oil - all sides Sprinkle with kosher salt Sprinkle with fine ground black pepper - all sides
Arrange fillets on shallow non-stick baking tray Do not crowd the fillets or they will be difficult to remove and plate! Pre-heat oven to 350 degrees Place a second oven rack at about 5" from broil element and leave it there (Use an oven thermometer to verify temperature if you’re unsure) Place salmon on center rack Bake for 15 to 20 minutes until cooked through Remove fillets from oven and set aside Quickly switch the oven from bake to high broil and allow to preheat for 2 - 3 minutes* Return the fillets to the oven on the second oven rack (see above) Broil for 3 to 5 minutes, watching closely Do not turn fillets
Fillets are done when the top is starting to brown and has a slightly crusty texture
*If you have two broiler ovens you can pre-heat the second oven while the fillets are baking.
