While most of the herbs in the garden have succumbed to the frost, my few remaining dill plants seemed to have ignored the change in the weather. But as hardy as they are to nature’s elements, they couldn’t escape my scissors.
Dill weed was the one missing ingredient in my Roasted Dill-Mustard Salmon recipe.
The pungent, complementary partnership of dill weed and freshly ground yellow mustard seeds adds a refreshing tinge of sourness to roasted fish like salmon. And with a slathering of olive oil, freshly ground Tellicherry black peppercorns, and a few squeezes of lemon juice too, you will have cooked up a simple, but elegant main dish ready to impress your spouse, or a date, when it’s too cold to venture outside.
As a quick-to-make, healthy side to the Roasted Dill-Mustard Salmon, just sauté kale, cannellini beans, and cherry tomatoes with olive oil and balsamic vinegar. Serve with a slice of homemade garlic toast and enjoy!
Roasted Dill-Mustard Salmon by Season with Spice
Ingredients:
Salmon fillet(s)
Fresh dill or 1 heaping tablespoon of dried dill
Ground yellow mustard
Season with Spice's freshly ground Tellicherry black pepper
Lemon slices
Process:
1. Preheat oven to 375F.
2. Lay a sheet of aluminum foil on a baking sheet. Coat salmon fillets well in olive oil, and place on aluminum foil.
3. Season the top of the salmon with black pepper, and a generous amount of ground yellow mustard. Then top with sprigs of fresh dill (dried dill is fine too), and slices of fresh lemon.
4. Roast salmon until it is just cooked through. Roasting time will depend on the thickness of the fillets.
Notes:
- Instead of ground mustard, try slathering the fillets with your favorite Dijon mustard.
Ingredients:
Salmon fillet(s)
Fresh dill or 1 heaping tablespoon of dried dill
Ground yellow mustard
Season with Spice's freshly ground Tellicherry black pepper
Lemon slices
Process:
1. Preheat oven to 375F.
2. Lay a sheet of aluminum foil on a baking sheet. Coat salmon fillets well in olive oil, and place on aluminum foil.
3. Season the top of the salmon with black pepper, and a generous amount of ground yellow mustard. Then top with sprigs of fresh dill (dried dill is fine too), and slices of fresh lemon.
4. Roast salmon until it is just cooked through. Roasting time will depend on the thickness of the fillets.
Notes:
- Instead of ground mustard, try slathering the fillets with your favorite Dijon mustard.
