Scottish Roasted Salmon
From A Year in Lucy's Kitchen: Seasonal Recipes and Memorable Meals
Prep time: 5 minutes
Roasting time: 12-15 minutes
4 salmon fillets (about 8oz/250g each)
3 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp fresh rosemary, chopped
1 tbsp fresh garlic, chopped or minced
2 tsp grated lemon zest
1 tsp cracked fennel seeds (I use whole seeds, whizzed in my coffee grinder for a few seconds – bashing them with a meat tenderizer or rolling pin works too)
Salt & freshly ground pepper to taste
2 tbsp fresh Italian/flat leaf parsley, chopped
1. Preheat the oven to 450°F/220°C and line a rimmed baking sheet with foil for easy clean up.
2. Place the salmon fillets (rinsed and patted dry), skin side down on the prepared baking sheet.
3. Combine the mustard, oil, soy sauce, rosemary, garlic, lemon zest and fennel seeds in a small bowl. Brush mixture over the salmon. Season with salt and pepper.
4. Roast for 12-15 minutes or until salmon is slightly undercooked in the center. (You could use a thermometer - 137°F/58°C, or pierce the fish at its thickest point with the tip of a knife. It should feel warm…not hot or cold. Third option is to use a fork near the centre and flake it open. It should look slightly opaque and starting to turn a lighter shade of pink.)
Sprinkle with parsley and serve. A bitter green salad and some roasted smashed new potatoes are some of my favorite sides.