Broiled Sockeye Salmon with Herb Dijon Mustard Sauce

Broiled Sockeye Salmon with Herb Dijon Mustard Sauce

Ingredients:

• 4 sockeye salmon fillet (4 to 6 ounces each)

• 3 garlic cloves, minced

• 1 tbsp fresh thyme, minced

• 1 tbsp lemon juice

• 1 1/2 tbsp olive oil

• 1 tbsp whole grain Dijon mustard (Maille brand)

• 1 tbsp traditional Dijon mustard (Maille brand)

• salt and pepper to taste

1. In a small bowl, combine garlic, thyme, lemon juice, olive oil, whole grain Dijon and traditional Dijon.

2. Wash and dry the salmon. Place in an oven proof dish that has been greased. Sprinkle salt and pepper to taste. Broil on high for 2 minutes.

3. Spoon mustard sauce over fillets and continue to cook for 4 to 5 minutes, until salmon flakes easily.

4. Serve with lemon wedges, if desired.

Servings: 4

Notes&Tips:

• The first thing you notice about Sockeye salmon is its color. It has a reddish flesh whereas Coho Salmon has a more pinkish flesh. Sockeye has a strong flavor (but not fishy). The color and flavor of Sockeye salmon comes from their diet - plankton and krill. All Sockeye salmon are wild caught. Whereas Coho Salmon is wild if labeled USA, but farmed if from Chile or Japan.

• This Broiled Sockeye Salmon was delicious and filling. The delicate richness of the salmon and the spiciness of the Herb Dijon Mustard Sauce paired well together to awaken one's palate.

• I was lucky to be able to use Dijon Mustard that is from the town of Dijon, France. I thought that the mustard was so much smoother, richer in taste with a nice level of heat to it. The Maille mustard can be purchased online.

• I served this Broiled Sockeye with herbed potatoes, steamed sugar snap and a salad. I always go overboard on the vegetables; you don't have to.