Dijon salmon

Yield: 10 Servings

Measure Ingredient
1 \N Whole salmon; warmed
¼ cup Dijon mustard; 1/4 inch thick
¼ cup Olive oil
6 \N Cloves garlic; peeled and chopped
¼ teaspoon Ground red pepper
1 \N Lemon juice
1 teaspoon Capers; preferable small
\N \N Salt; to taste

The salmon was to be 4-6 lbs (serving 8-10). I had half a salmon and also cut the tail off to fit in the pan. I also stabbed it with a fork a few times because the skin is so tough I was afraid that the flavors wouldn't get in. Wash salmon. Dry. Place in foil lined baking pan. Mix together ingredients, coat fish and let stand 10-15 minutes. Bake at 375 degrees 40 ~ 50 minutes until tender when flaked with fork.

Recipe by: Ismael Merchant - Passionate Meals Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Jul 03, 1998, converted by MM_Buster v2.0l.

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