BAKED SALMON

BAKED SALMON

For a truly meatless Fridays I just have to have this…so groceries always include a pack of frozen “wild-caught” salmon fillets.   And just curious why Asian Restaurants serving buffets would include “bland” salmon in their menu.

1 pack (4 individually-wrapped, 4 oz each) salmon fillets (I love skinless wild salmon)

toasted sesame oil, salt and pepper

2 tablespoons brown sugar

2 tablespoons Dijon mustard

2 tablespoons soy sauce

2 tablespoons lime juice (1 large lime)

Preheat oven to 400 F.   Place salmon fillets in a square Pyrex dish. Sprinkle with toasted sesame oil and season salmon with salt and pepper.   In a small bowl, combine brown sugar, Dijon mustard, soy sauce and lime juice.   Pour marinade over salmon fillets, turning to coat well.   Allow to marinate for about 10 minutes.   Bake for 15 minutes (flip the fillets after 5 minutes baking time) or until salmon flakes easily with a fork and is a lighter pink in color. Transfer to individual serving plates.   Serve with steamed asparagus and cooked white rice.

Again, to check for doneness — use a fork, and when salmon flakes easily, it is done!

Above picture shows my microwaveable plastic steamer…but I just can’t remember how I owned one.

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