You know your kids had an exhausting and exciting first day of school when they opt to not go out to dinner. I was going to take them out to celebrate. They asked, instead, that I make dinner while they read quietly in their beds. Wow. Okay. I had some salmon, so I roasted it for a quick, no-fuss dinner.
Ingredients
Ingredients
- 2 pounds wild salmon
- freshly ground salt
- freshly ground pepper
- 2 T El Diablo Hot & Spicy Mango Mustard* (feel free to sub in whatever mustard you have)
- 2 T ginger syrup
- 2 cloves black garlic, minced
- freshly squeezed lemon juice, from 1 organic lemon
*Full Disclosure: I received 6 complimentary bottles of El Diablo Hot & Spicy Mustard for the purpose of reviewing the product. All comments are 100 % accurate and 100% my own.
Procedure
Preheat oven to 400-degrees F. Place salmon - skin-side down - on a sheet pan lined with parchment paper. Season with salt and pepper and drizzle with lemon juice from 1/2 of the lemon.
Roast for 10 minutes. In a small bowl, combine mustard, ginger syrup, black garlic and the remaining lemon juice. After the 10 minutes of cooking, brush salmon with mixture.
Return to the oven for 5 minutes and brush the salmon with the mixture one more time. Roast for another 5 minutes until just cooked through.
Roast for 10 minutes. In a small bowl, combine mustard, ginger syrup, black garlic and the remaining lemon juice. After the 10 minutes of cooking, brush salmon with mixture.
Return to the oven for 5 minutes and brush the salmon with the mixture one more time. Roast for another 5 minutes until just cooked through.
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