Well. Guess who’s been loving their fair share of salmon lately? I’ve had several friends call me out in complete shock upon learning that I cooked salmon. In my own oven. With my own hands. Yes, I used to make faces. All the winces and all the “eww” sound effects- those were all in vain and I humbly take them back. I’m a salmon eater and now it’s time to play!
I decided to make use of the leftover dill from my Cauliflower Steak ‘n Eggs recipe combined with mustard to glaze my fish. It was even yummier than I had expected. Next time, I’m going to perfect it by using some of my truffle honey that I have recently been gifted, ohhh yeah.
2-8 oz salmon pieces, sans bones
1/4 cup dijon, garlic-aioli, or spicy brown mustard
1/3 cup fresh dill, chopped
2 tbsp. orange muscat champagne vinegar
2 pinches sugar
2 tsp. olive oil
1-2 tsp. honey
salt & pepper, to taste
Roll limes on a flat surface to bring out the juices. Cut them widthwise into 1/2″ planks. Place the lime pieces in two rows on to a piece of parchment paper (or on a greased pyrex) and top with the 2 pinches of sugar. Next, place each piece of salmon (skin side down) on top of 3-4 of the limes.
Pour approximately one tablespoon of orange vinegar onto each piece of salmon. Then, brush mustard on top, don’t be shy- slather that salmon up. Top with chopped dill, salt & pepper. Finally, drizzle some olive oil and honey over each filet. Bake in the oven for 10-15 minutes until you see the fish become transparent between layers. Garnish with fresh chopped dill. Serves 2, enjoy!