What's For Dinner: Double Mustard Roasted Salmon

D requested salmon for dinner last night, which he had bought frozen a few weeks ago. My default salmon dish involves topping the fillets with a mustard sauce, so I stuck with what I know, and just made a few adjustments here and there. The resulting fish was flaky and flavorful, and the mustard sauce added just the right amount of sweetness and spiciness to take it up a notch. And can I just say that I love my digital meat thermometer? Though I don't cook meat all that often, it is such a lifesaver when determining whether the meat I'm cooking is truly done or not. Anything that takes the guesswork out of cooking is good in my book!

Double Mustard Roasted Salmon (printer-friendly version)

makes two servings

2 6-oz salmon fillets, preferably Alaskan wild-caught

2 teaspoons olive oil

1/2 cup finely-chopped yellow onion

1 teaspoon minced garlic

3 tablespoons organic red wine vinegar

1/8 cup organic dijon mustard

1/8 cup organic German mustard

1 tablespoon brown sugar

freshly ground black pepper

kosher salt

1. Place an oven rack in the uppermost slot in your oven. Set the oven to broil.

2. Cover a baking sheet with aluminum foil. Set aside.

3. Add the olive oil to a medium-sized saucepot. Heat over medium-high heat.

4. Add the chopped onion and saute for 2-3 minutes, or until translucent and softened.

5. Stir in the garlic and saute for an additional minute, stirring constantly.

6. Add in the red wine vinegar and cook until it has nearly all evaporated.

7. Stir in the mustards and brown sugar. Continue cooking for about one minute more, then remove from the heat.

8. Place the salmon fillets on the prepared baking sheet. Season generously with salt and pepper.

9. Spoon the mustard sauce onto both fillets. Spread it evenly over each fillet, covering each completely.

10. Broil in the oven for 5-10 minutes, or until a meat thermometer inserted into the thickest part of the fish registers 145 degrees.

11. Carefully remove each fillet from the baking sheet, leaving the skin on the foil. Serve over a bed of quinoa, couscous, or rice.