For ➋500 g salmon in 2 fillets
1 tbs whole grain Dijon mustard
1 tbs maple syrup
½ tbs rosemary, minced
1 lemon zested
¼ ts salt
2 ts olive oil
In a small bowl, combine the mustard, maple syrup, lemon zest, rosemary and salt.
Drizzle the salmon with the olive oil and then rub the oil onto the salmon to ensure it's evenly coated. Salt and pepper both sides of the salmon.
Preheat the oven to 175°C.
Heat an oven-safe skillet over medium high heat until hot. Add the salmon and then carefully spoon the mustard sauce over the salmon, trying not to spill any onto the pan.
Put the pan in the oven and bake until the salmon is cooked to your desired doneness.
Serve with grilled fennel.
Drizzle the salmon with the olive oil and then rub the oil onto the salmon to ensure it's evenly coated. Salt and pepper both sides of the salmon.
Preheat the oven to 175°C.
Heat an oven-safe skillet over medium high heat until hot. Add the salmon and then carefully spoon the mustard sauce over the salmon, trying not to spill any onto the pan.
Put the pan in the oven and bake until the salmon is cooked to your desired doneness.
Serve with grilled fennel.
See fish cooking time table.
