Fancify your fish this Friday night


¼ cup homemade, whole-grain mustard

1 tablespoon extra-virgin olive oil

1 ½ tablespoons minced chives

Four 8-ounce, skin-on salmon fillets

Salt and freshly ground pepper

Fish is a healthy protein that finds its way into our diet in a couple of main ways. It’s a common meat to be served fried or in a parchment packet, but our recipe calls for roasting. With the big flavors from wild salmon and our homemade mustard, this fish has an unbeatable, crunchy crust that forgoes a lot of fats and tricks in the name of simple cooking.

Step One. Set the scene

Preheat the oven to 400° F. Line a baking sheet with aluminum foil.

Step Two. Prep the sauce

In a small bowl, combine the mustard, olive oil and chives.

Step Three. Bake the fish

Season the salmon with salt and pepper. Place skin side down on baking sheet, and spread sauce over the fillets. Bake the fish for 5 – 7 minutes.

Step Four. Broil the broiler

Preheat the broiler. Continue to cook the fish six inches beneath the heat, 3 – 5 minutes until the mustard sauce caramelizes, and the fish is cooked through. Serve immediately.

This dish is best served with a couscous or quinoa salad, though for a heartier meal, it can be paired with roasted fingerling potatoes. If salmon is not in season or can’t be found in your area, it may be substituted with trout.