Saturday, September 24, 2011

Oh-So-Easy Salmon

      Salmon has become one of those super foods that we should all be eating on a regular basis.  I often bake it in my conventional oven and was anxious to try it in my camp oven.  This recipe from Grey Poupon is about as simple as it gets.  Spray or oil your dutch oven well, add the fish, cover with dijon mustard, sprinkle with crumbs and bake in a hot oven.  The secret is not over cooking your fish.  I was surprised at how quickly the salmon cooked, be sure to check it after 10 minutes, there is nothing worse than rubbery fish.  I used crushed Ritz crackers for the topping but you could use any brand you like.  Add a little dill or lemon pepper to boost the flavor.  I baked it in my 12 inch oven with 12 coals in a ring around the bottom and 24 on top.  Super easy to make, with a nice, tangy bite, this one's a keeper.

4 salmon fillets or a 1 pound piece of salmon
3 Tblsp Grey Poupon regular dijon mustard or Harvest Coarse Ground Mustard
16 crackers, crushed (about 1/2 cup)

     Lightly oil or spray dutch oven.
     Place salmon fillet in prepared oven.
     Spread mustard evenly over fish.
     Sprinkle with crushed cracker crumbs.
     Add a little dill weed or lemon pepper if so desired.
     Bake at 400 degrees for 15-20 minutes.
     Makes 3-4 servings.

Place salmon fillet in well oiled oven

Spread with mustard

Sprinkle with crumbs

Moist salmon bakes for 15-20 minutes at 400 degrees

1 comment:

  1. River fish and sea fish have a different taste. I like to eat river fish of fresh water and love to have it any dinner. Great to have another amazing recipe from your blog and wish to see more soon.