Wednesday, August 1, 2012

recipes: dijon-cayenne salmon.

As I have written about before, I love sushi, and fish in general. Whenever I go back to the east coast, I always make sure to eat plenty of fresh fish to tide me over during months in the dry desert where nary a body of water and therefore, delicious fish, is to be found. However, one of the staple fish you can easily find in New Mexico just never appealed to me: salmon. You can find it in almost any restaurant, and it's often local, fresh caught, and good to quite a few people. I don't know whether it was the taste, smell or a combination of the two, but I just never really liked salmon. That is, until I realized when prepared correctly, how good it can be. I recently tried salmon at Jennifer James 101, a local favorite of mine, and I was blown away and decided that maybe salmon wasn't all that bad. However, getting it to taste as good at home as it did eating out could proved to be a challenge - until I created this recipe. The flavors are just spicy enough to add something extra to the salmon, but not overpowering, and cooking in the oven makes sure the salmon doesn't get too soggy or overcooked. Needless to say, this salmon is a new favorite in my kitchen repertoire.

Dijon-Cayenne Salmon
makes 1 serving

1 salmon filet (about 2" x 5")
2 tablespoons of good dijon mustard
1 teaspoon of cayenne
pinch of kosher salt
cracked black pepper


1. Preheat oven to 400 degrees. While oven warms, prepare salmon on small baking sheet with kosher salt and cracked black pepper.
2. Right before putting the salmon in the oven, cover the top and sides with the dijon mustard and sprinkle cayenne over the top.
3. Cook for 15 minutes at 400 degrees, or until fish flakes with a fork.

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