The Diaeta WayWild Salmon Glazed with Mustard
I can hardly call this a recipe. It’s all about technique—and the right ingredients, in this case just two: wild salmon and Dijon mustard.
It’s super important to get wild salmon and it is OK if it is frozen. Ask your fishmonger where it is from. We like Vital Choice for online sourcing. They have 4-oz. frozen portions that arrive in the mail and come out to about $9.00 a portion. And they also have delicious wild shrimp.
Heat your oven to 350˚.
Spread some Dijon mustard over salmon fillets.
Put the salmon skin-side down on a baking sheet and cook for about 15 minutes—it’s nice if you can undercook these, but the timing is about the thickness of the fish.
Spread some Dijon mustard over salmon fillets.
Put the salmon skin-side down on a baking sheet and cook for about 15 minutes—it’s nice if you can undercook these, but the timing is about the thickness of the fish.
Sauté some greens and put a teaspoon of pickled (fermented- remember to get a tablespoon a day!) carrots on the green and dinner is served!
