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Title: Roasted Salmon with Mustard Crust
Categories: Salmon
Yield: 4 Servings
| 24 | oz | Salmon steaks; (4* 6-oz. |
| Steaks) | ||
| About 1" thick, rinsed & | ||
| Patted dry | ||
| Salt | ||
| Freshly ground black pepper | ||
| 3 | tb | Mustard; flavoured |
| (Provencal, green peppercorn | ||
| Etc ) | ||
| Fresh lemon juice | ||
| 2 | ts | Chopped fresh parsley; for |
| Garnish | ||
| OR fresh dill OR fresh | ||
| Basil |
1. Preheat oven to 500 degrees F. Place a large cast-iron skillet or other heavy-bottomed ovenproof skillet over high heat [on stove top] and heat until smoking. 2. Season salmon steaks with salt and pepper and spread them with 1 1/2 Tbsp. mustard. 3. Place the steaks, mustard-side down, into the dry, smoking skillet and cook them for 2 minutes without turning or touching. 4. Meanwhile spread remaining 1 1/2 Tbsp. on the top sides of the steaks. Carefully flip them and transfer the entire skillet to the oven. 5. Bake for 6 to 8 minutes, or until flesh is opaque. 6. Remove the skillet from the oven and transfer the steaks to serving plates. Squeeze lemon juice over the steaks and sprinkle them with fresh herbs. Serves 4.
Recipe by: The Eating Well Cookbook, p. 137