Baked Salmon With Dijon Mustard And Chives Recipe by Ricardo
Baked Salmon with Dijon Mustard and Chives Cooking Instructions 30 minutes 1 After getting the salmon fillets, keep them in the refrigerator in a bowl with a generous pinch of salt, cold water to cover and a few ice cubes until ready to bake. 2 Wash the chives and finely slice them. 3 In a small bowl combine chives, mustard, oil, a pinch of salt and ground pepper to taste. 4 Remove salmon from salted water, dry with paper towels and place on a baking sheet lined with aluminum foil. 5 Coat fillets with the mustard mixture and bake in a preheated oven or toaster oven at 450 degrees F for 17 minutes if you like them well done. 6 Remove from oven or toaster oven and let them rest for 2 minutes. 7 Carefully separate the skin (attached to the foil) from the fillet with a spatula. Serve and enjoy. 1 After getting the salmon fillets, keep them in the refrigerator in a bowl with a generous pinch of salt, cold water to cover and a few ice cubes until ready to bake. 1 After getting the salmon fillets, keep them in the refrigerator in a bowl with a generous pinch of salt, cold water to cover and a few ice cubes until ready to bake. 2 Wash the chives and finely slice them. 2 Wash the chives and finely slice them. 3 In a small bowl combine chives, mustard, oil, a pinch of salt and ground pepper to taste. 3 In a small bowl combine chives, mustard, oil, a pinch of salt and ground pepper to taste. 4 Remove salmon from salted water, dry with paper towels and place on a baking sheet lined with aluminum foil. 4 Remove salmon from salted water, dry with paper towels and place on a baking sheet lined with aluminum foil. 5 Coat fillets with the mustard mixture and bake in a preheated oven or toaster oven at 450 degrees F for 17 minutes if you like them well done. 5 Coat fillets with the mustard mixture and bake in a preheated oven or toaster oven at 450 degrees F for 17 minutes if you like them well done. 6 Remove from oven or toaster oven and let them rest for 2 minutes. 6 Remove from oven or toaster oven and let them rest for 2 minutes. 7 Carefully separate the skin (attached to the foil) from the fillet with a spatula. Serve and enjoy. 7 Carefully separate the skin (attached to the foil) from the fillet with a spatula. Serve and enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baja Fish Tacos Chives Pancake | Korean Dish Cheap lazy hummus Beef Wellington Enchilada Casserole Baja Fish Tacos Chives Pancake | Korean Dish Cheap lazy hummus Beef Wellington Enchilada Casserole Extra crispy skin baked potato Cucumber and sev chaat Mashed potatoes pakora Kharbooza chaat Dahi phulkiyan Banana and Coconut cherry muffin Moong dal k dahi baray Vanilla Hearts (biscuits) Mixed Fruit Chaat 😋 Chatpatti chaat Extra crispy skin baked potato Cucumber and sev chaat Mashed potatoes pakora Kharbooza chaat Dahi phulkiyan Banana and Coconut cherry muffin Moong dal k dahi baray Vanilla Hearts (biscuits) Mixed Fruit Chaat 😋 Chatpatti chaat