Yield: 10 Servings
|1||Whole salmon; warmed|
|¼ cup||Dijon mustard; 1/4 inch thick|
|¼ cup||Olive oil|
|6||Cloves garlic; peeled and chopped|
|¼ teaspoon||Ground red pepper|
|1 teaspoon||Capers; preferable small|
|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.