Mustard Dilled Salmon

 

Main Dish

Mustard Dilled Salmon

This pareve recipe is adapted from “The Kosher Companion” by Trudy Garfunkel (Carol Publishing, 1997). Serve with rice pilaf and spinach salad with toasted pine nuts.

4 (6-ounce) salmon steaks, about 1 1/4-inch thick

2 tablespoons olive oil, plus more for the pan

2 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

3 tablespoons minced fresh dill

Season salmon with salt and pepper and place in a glass bowl. Combine all other ingredients and pour over the fish. Marinate 1 hour, turning steaks a few times.

Heat a little oil in a skillet and when hot, add steaks and cook 3 minutes. Turn and cook about 5 minutes, until cooked through and fish flakes. Makes 4 servings.

Per serving: 311 calories, 50 percent calories from fat, 16.4 g of fat, (3.6 g sat fat, 8.1 g mono fat) 87 mg cholesterol, 35 g protein, .5 g carbohydrate, 0 g fiber, 260 mg sodium.

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