Dijon Mustard Roasted Salmon 法国芥茉烤鱼

The wholegrain Dijon mustard is sitting in the fridge for the longest time, and very comfortably at its own seat. I almost forgotten about it after using it for Dijon mustard honey chicken wings.

In fact, I am not a big fan of mustard (as condiment, marinade, sauce or dressing) for anything. That is why I never really quite remember the mustard in the fridge. However, it is a good way to quickly add flavor to a base marinade. Instantly, the marinade or seasoning turns sharp and pungent depending on how much mustard you add. 

Dijon Mustard Roasted Salmon 法国芥茉烤鱼
1 lb wild salmon, cut into 4 pieces (each piece about 1.5-2 inch width)
1 tbsp Dijon mustard (Trader Joes wholegrain Dijon mustard)
1 tbsp of organic plain yogurt
2-3 tbsp extra-virgin olive oil
Juice from half a lemon
Pinch of salt and black pepper

Directions: Preheat oven to 375F. Mix the marinade ingredient (all the above except the fish) in a bowl. Brush some olive oil on a lined baking tray, then place the salmon pieces, skin-side down on the lined baking tray. Slather equal amounts of marinade on the salmon, then spread evenly across each piece. Bake for about 20-25 minutes till salmon is just cooked.

Serve with roasted spaghetti squash, and sauteed organic baby spinach on the side.

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