Photo: Signe Birck
This is one of my go-to recipes when I'm cooking for a crowd, because it is so incredibly easy. I often double or even triple this recipe and serve it on a platter—it looks impressive and tastes even better. I prefer wild salmon, but if it's too expensive, I buy organic farmed salmon.
Serves 4
1 (1 1/4-pound) piece wild skin-on salmon
Fine sea salt and freshly ground black pepper
2 Tbsp. whole grain Dijon mustard
2 Tbsp. honey
1 Tbsp. extra-virgin olive oil
1 lemon
6 to 8 sprigs fresh thyme
Preheat the oven to 450° F. Line a baking sheet with aluminum foil.
Arrange the salmon, skin-side-down, on the foil-lined baking sheet. Season to taste with salt and pepper.
In a small bowl, whisk together the mustard, honey and olive oil. Pour the sauce over the salmon.
Cut the lemon in half crosswise, then cut 1 half into thin slices (reserve the extra lemon) and place them on top of the salmon. Arrange the thyme sprigs over the salmon and bake until just cooked through, 10 to 12 minutes. Remove the salmon from the oven and drizzle with the juice from the remaining lemon half. Arrange on a platter and let guests serve themselves.
From The Yellow Table (Yellow Table Press) by Anna Watson Carl.
Serves 4
Ingredients
Directions
Preheat the oven to 450° F. Line a baking sheet with aluminum foil.
Arrange the salmon, skin-side-down, on the foil-lined baking sheet. Season to taste with salt and pepper.
In a small bowl, whisk together the mustard, honey and olive oil. Pour the sauce over the salmon.
Cut the lemon in half crosswise, then cut 1 half into thin slices (reserve the extra lemon) and place them on top of the salmon. Arrange the thyme sprigs over the salmon and bake until just cooked through, 10 to 12 minutes. Remove the salmon from the oven and drizzle with the juice from the remaining lemon half. Arrange on a platter and let guests serve themselves.
From The Yellow Table (Yellow Table Press) by Anna Watson Carl.
Published 02/18/2015
