This quick and easy to prepare Salmon is marinated in a flavorful Asian inspired Soy and Dijon Blend.
I feel like I have been in my own mini Olympics this Lenten season. Just like the Opening Ceremonies, I started off strong. The Meatless dishes so far looked pretty good and tasted phenomenal.
Now that we are more than half way there it has become more of a challenge. Some friends actually accuse me of cheating when I make seafood for Lent. Can you believe that? Well in her defense she is a vegetarian all year. That does not matter though, I do not think she should be so judgy and all.
What do you think?
I do not care. It is not meat and it is allowed. Besides, a girls got to do what a girls got to do right?
Now pass me your plate and lets eat some Salmon.
1 tablespoon Dijon Mustard
6 tablespoons oil
3 tablespoons soy sauce
1 clove garlic
4 salmon fillets
chives for garnish
Preheat oven to 375 degrees.
Whisk together the mustard, soy, oil and garlic in a zip lock bag. Add the salmon and allow to sit for 10 minutes.
Place Marinated fish on a baking sheet lined with foil. Bake in a preheated oven for 10 minutes or until the salmon is cooked through.
Garnish with chopped chives.
Note if you are going to freeze this, freeze in the ziplock bag. When ready to prepare thaw the salmon and preheat the oven to 375 Bake in a foil lined baking sheet until cooked through.
Peace be with you,