One of my favourite ways (and simplest!) to cook salmon is to bake it. Here’s a delicious recipe for a quick, high-protein dish. If you feel confident in the kitchen, use the base of this recipe (salmon in tin foil in the oven) and then go wild! While I’ve provided an easy dressing here, I also am known to dress the salmon with whatever’s in my fridge- sometimes fresh squeezed lemon and grated garlic, tomatoes and basil from the garden with balsamic vinegar, or even just a glug of sweet chilli sauce and into the oven it goes!
This particular version is particularly special because the brown sugar crystalizes into a lovely crust atop the mustard marinade which gives lovely texture and helps cut through the dijon really well. It also lends itself well to a multitude of side dishes, but we love roasting broccoli and potatoes on the same tray with a little olive oil and garlic- cooks at the same temperature and in the same amount of time. Easy dinner in under 30 minutes with little prep. (Pictured here with caraway carrot kale slaw & roasted broccoli).
Ingredients:
salmon fillets
2 tsp dijon mustard
2 tsp olive oil
2 sprigs fresh coriander, chopped
1 clove garlic, grated
Juice of 1/2 lime (and keep the empty rinds)
2 tsp brown sugar
course Sea Salt, to taste
Method:
Preheat the oven to 180C.
Line a baking tray with tin foil (parchment will also work), gently roll up the edges so no liquid can escape. Place the salmon fillets onto the centre of the foil, skin side down.
In a small bowl, use a fork or small whisk to combine the dijon mustard, olive oil, coriander, grated garlic, and lime juice.
Using the fork, a pastry brush, or even your fingers, evenly slather the dressing across the fillets.
Sprinkle the brown sugar across the fillets (this is what will ‘crust’ the salmon). Sprinkle sea salt. Place the empty lime rinds and even some extra coriander if you like near the fish.
Create a parcel by using another piece of tin foil or parchment and scrunching the sides together so that a little ‘steam room’ is created for your fish. Leave a small gap so that a little air can escape, but no juices.
Bake for 20 minutes (or until the inside of the fish is cooked through).
Enjoy your deliciously moist and flavourful dinner with your side dishes of choice!