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.