Yield: 4 servings
Ingredients:
- Spicy brown mustard 1 1/2 Tbsp
- Mayonnaise 1 1/2 Tbsp
- Yogurt, plain, low fat 1 1/2 Tbsp
- Tarragon, fresh chopped 4 Tbsp
- Lemon juice, fresh sqeezed 1 1/2 Tbsp
- Lemon peel, finely grated 1 tsp
- Salt to taste (about 1/4 tsp)
- Pepper, freshly ground to taste (about 1/4 tsp)
- Wild Alaskan salmon, about 4 fillets, skin on 1 and 1/2 pounds
Directions:
- Position rack in center of oven and preheat for 450 degrees
- Line large rimmed baking sheet with parchment paper (or else skin will stick to pan!)
- Mix first 6 ingredients, taste and add the salt and pepper for seasoning
- Place salmon skin side down on prepared baking sheet
- Spoon mustard sauce on top of the fillets using all of the sauce, covering them completely
- Place tray in oven and roast until salmon is just opaque in center and flakes easily, about 20 minutes
- Remove from oven, let sit for a minutes, plate and serve!
Note: If you really like the sauce, you may want to make extra and reserve for serving on the side of the fish. Make sure this bit of sauce does not come in contact with utensils used on the raw salmon.
