Baked Lemon Butter Tilapia

Tilapia is a light and flaky fish that takes on the flavors it’s cooked in. This recipe is super easy and results in a definite crowd-pleaser. But you can substitute any white fish (trout, snapper, mahimahi, opakapaka, etc.)

Ingredients

• TILAPIA FILETS, 4, about 4 oz. each (thawed, if frozen)
• CANOLA-SOFTENED BUTTER, 2 tablespoons
• OLD BAY SEASONING, 1 teaspoon
• PARSLEY, 1 teaspoon
• SEASONED PEPPER, 1 teaspoon
• FRESH LEMON, 1

Directions

1. Preheat oven to 425°F.
2. Pat-dry fish with paper towel and place on foil-lined baking sheet.
3. Mix together the butter and seasonings, and spread carefully over the fish.
4. Squeeze half the lemon onto the fish (about 1 tablespoon of juice).
5. Slice remaining lemon and place on top of each fillet.
6. Bake for 10-15 minutes, depending on thickness until fish reaches 145°F and flakes easily with a fork.

Honey Garlic Butter Salmon

It’s surprising what four simple ingredients will do when combined in the right proportions and poured over a side of salmon.

Service this dish with whatever sides strikes your fancy. A fresh garden salad, any kind of vegetables (sliced and buttered carrots are great) and some simple potatoes or rice in any form will do wonders for your meal.

Ingredients  

• BUTTER, ¼ cup
• HONEY, ⅓ cup
• GARLIC, 4 large cloves, crushed
• LEMON JUICE, 2 tablespoons
• SALMON, 2½-pound side
• SEA or KOSHER SALT, to taste
• BLACK PEPPER, cracked, to taste
• LEMON SLICES, for serving garnish
• PARSLEY, 2 tablespoons fresh chopped

Directions 

1. Position a rack in the middle of the oven. Preheat oven to 375°F.
2. Line a baking sheet with a large piece of foil, big enough to fold over and seal to create a packet.
3. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
4. Place the salmon onto the lined baking tray. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt and cracked pepper.
5. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
6. Bake until barely cooked through (about 10 minutes).
7. Open the foil, and broil for 2-3 minutes to caramelize the top.
8. Garnish with parsley and serve immediately with lemon slices.

Honey Walnut Shrimp

Here’s a Chinese restaurant favorite that was a big hit on the kitchen table the first time I made it.

You’re going to have leftover sweet condensed milk, but you can use it to cream your morning coffee, or spread it on Saloon Pilot crackers (my late father-in-law's favorite).

Ingredients 

• WATER, 1 cup
• WHITE SUGAR, 2/3 cup
• WALNUTS, ½ cup
• EGG WHITES, 4
• MOCHIKO, ½ cup
• MAYONNAISE, ¼ cup
• LARGE SHRIMP, 1 pound
• HONEY, 2 tablespoons
• SWEET CONDENSED MILK, 1 tablespoons
• VEGETABLE OIL, 1 cup (for frying)

Directions 

1. Combine water and sugar in a small saucepan, bring to a boil and add walnuts
2. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
3. Whip the egg whites in a medium bowl until foamy, then stir in the mochiko to a pasty consistency.
4. Heat the oil in a heavy deep skillet over medium-high heat.
5. Dip the shrimp into the mochiko batter, then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels
6. In a medium serving bowl, stir together the mayonnaise, honey and sweet condensed milk. Add the shrimp and toss to coat with the sauce.
7. Sprinkle the candied walnuts on top and serve.

Crab and Artichoke Dip

You need to know that this recipe makes a helluva lot of rich cheesy dip. I thought I'd make it as a dinner entree and it turned out great. 

But three of us could only handle about a fourth of what I made. The original recipe called for kosher salt to taste, but the final dish turned out a bit salty. So I eliminated salt from the list of ingredients.

It makes a great morning omelet, too.

Ingredients 

• CREAM CHEESE, 8 ounces, softened
• MAYONNAISE, 1 cup
• MONTEREY JACK CHEESE, 1 cup + 1/2 cup
• PARMESAN CHEESE, 1/2 cup finely shredded
• ARTICHOKE HEARTS, one 14-ounce can, chopped finely 
• GARLIC, 2 cloves, minced
• LUMP CRAB MEAT, 12 ounces
• GREEN ONIONS, 2 sliced
• WORCESTERSHIRE SAUCE, 2 teaspoons
• BLACK PEPPER, freshly ground, to taste
• PARSLEY, 2 tablespoons, chopped 
• BAGUETTE, 1, sliced and toasted

 Directions

1. Preheat oven to 425°F.
2. Combine cream cheese, mayonnaise, 1 cup Monterey Jack, Parmesan, artichokes, garlic, crab meat, green onions and worcestershire. Season with ground pepper.
3. Transfer the dip to a 10” cast iron skillet or a flat casserole and sprinkle the remaining Jack cheese on top. Bake until warmed through and bubbly, about 17-20 minutes, until the top is nicely toasted.
4. Top with parsley. Serve warm with toasted baguette slices (garlic bread).

Pineapple Shrimp and Zucchini Pasta

This is easy and it tastes great. You can add other ingredients, such as halved American olives from a can, sweet green and/or red peppers, mushrooms.

This recipe will feed 4; you can adjust the veggies and pasta to increase the quantity.

Ingredients 

• SHRIMP, 12 to 16
• ROTINI PASTA, half cup
• GARLIC SALT, to taste
• BUTTER, 2 tablespoons
• OLIVE OIL
• ZUCCHINI, 1 large 
• CARROT, 1 medium
• ONION, 1 small, cut in chunks
• CRUSHED PINEAPPLE, 1 small can
• KETCHUP, 2 tablespoons 
• SUGAR, 2 tablespoons 
• CIDER VINEGAR, 1 tablespoon

Directions 

1. Boil the rotini in water flavored with garlic salt until al dente.
2. Shell and devein the shrimp, set aside.
3. Slice the zucchini into ½” half-rounds.
4. Thinly slice the carrot at an angle.
5. Cut the onion into chunks, separating the layers.
6. Make a sweet-sour sauce with the ketchup, sugar and vinegar; combine with the pineapple.
7. Sauté the onion in the butter and some olive oil over medium until barely crunchy, then add the zucchini, carrots and pasta to the pan.
8. Moisten with pasta water, then stir and cook the vegetables and pasta until the liquid bubbles.
9. Add the shrimp, stir, turn off the heat, cover and let stand for five minutes or until the shrimp are just cooked.
10. Serve with steamed rice.

Shrimp Creole

Having had Shrimp Creole throughout my life, I figured it was about time that I actually cooked it on my own. So I googled some recipes and found this one. It’s Emeril Lagasse’s recipe that I modified just a little.

As a bonus, the recipe for Emeril’s Bayou Blast is also included.

Ingredients: Sauce

• BUTTER, 1 stick
• ONIONS, 2 medium, chopped
• GREEN PEPPER, 1, sliced into strips
• SALT and CAYENNE, to taste
• BAY LEAVES, 2
• TOMATOES, diced, 1 can
• GARLIC, 2 minced
• WORCESTERSHIRE SAUCE, 1 tablespoon
• FLOUR + WATER SLURRY
• GREEN ONION GARNISH

Ingredients: Shrimp

• SHRIMP, 1 pound, 16-20 size, peeled and deveined
• CREOLE SEASONING (See Below)

Ingredients: Creole Seasoning (Emeril’s Bayou Blast)

• PAPRIKA, 2½ tablespoons
• SALT, 2 tablespoons
• GARLIC POWDER, 2 tablespoons
• BLACK PEPPER, 1 tablespoon
• ONION POWDER, 1 tablespoon
• CAYENNE, 1 tablespoon
• OREGANO, 1 tablespoon
• THYME, 1 tablespoon

Directions

1. Sauté the onions in the butter until soft, then add the green peppers.
2. Add the salt and cayenne to taste, then the bay leaves.
3. Pour in the can of tomatoes and add the garlic and Worcestershire sauce.
4. Bring to a simmer and thicken the sauce with the flour/water slurry.
5. Dust the shrimp with Creole seasoning and lay on top of the sauce.
6. Cover and simmer until the shrimp is just cooked though (about 3-5 minutes).
7. Serve over rice.

Glazed Sardines

I've made this many times before, but didn't know what they were called—Glazed Sardines. In fact, the Japanese call it "Iwashi no Kanroni."

I usually use sake and never added mirin (sweet Japanese rice wine) before, but it makes sense.

Ingredients 

• SARDINES, 3 cans, packed in oil
• TERIYAKI SAUCE, 1/4 cup
• MIRIN or SAKE, 1/4 cup
• WATER, 1/4 cup
• SUGAR, 1 tablespoon
• GINGER, 1/2 teaspoon minced
• GARLIC, 1/2 teaspoon minced
• ONION, 1/2, sliced thin
• GREEN ONION, 3-4, two-inch sections, cut on the diagonal

Directions 

1. Cook the onions over medium heat in a medium sauce pan until translucent. Set aside.
2. Combine the teriyaki sauce, mirin, water and sugar in a small sauce pot until they boil. Set aside.
3. Drain most of the oil and heat the sardines in the medium pan.
4. Add the sauce and cook a few minutes longer, turning the sardines carefully to coat.
5. Add the green onions, stir and cook a minute longer, being careful not to break up the sardines.
6. Serve on steamed white rice.

Pineapple Shrimp

It's as delicious as it's easy to make. No mysterious, complicated Chinese sweet-sour sauce, just ketchup, vinegar, sugar, and canned pineapple. Dress it up however you like, to your heart's content.

I use a Japanese mandoline to thinly slice the onion and sweet red pepper.

Ingredients

• SHRIMP, 20, shelled and deveined
• CORN STARCH
• CANOLA OIL
• KETCHUP, ½ cup
• APPLE CIDER VINEGAR, ¼ cup
• SUGAR, ½ cup
• PINEAPPLE CHUNKS, 1 15-ounce can, juice reserved
• ONION, ¼, thinly sliced
• RED PEPPER, 1/8, thinly sliced
• SALT and PEPPER to season 

Directions

1. Combine the ketchup, vinegar and sugar in a sauce pot and heat to boiling.
2. Add the onions and simmer for 2-3 minutes.
3. Add the pineapple chunks and half the reserved pineapple liquid and continue simmering, stirring often.
4. Dust the shrimp with cornstarch and deep fry, then drain on a baking rack.
5. Transfer the sauce to a deep pan, then add the shrimp.
6. Season to taste, adding reserved pineapple juice if desired.

Italian Dressing Shrimp with Penne

Building on a very simple four-ingredient oven-cooked shrimp dish that I found on the Internet, I jazzed the recipe up a bit and created this wonderful pasta meal. The resultant sauce even toned down the lemon rind and boy, was it delicious.

Feel free to alter the ingredients.

It’s one of these “go for seconds” and “no left-overs” meals.

Ingredients

• GARLIC SALT, to flavor pasta-cooking water
• PENNE PASTA, 1 cup
• OLIVE OIL, 1 tablespoon
• BUTTER, 1 block
• ONION, 1, sliced
• GARLIC, 2, minced
• LEMON, 1, sliced into wheels
• SHRIMP, 1 pound, (16-20) peeled, veined, tail-on
• ITALIAN SALAD SEASONING, 1 package
• ZUCCHINI, 1 large, cut into chunks
• PARMESAN CHEESE, ¼ cup, shredded or grated

Directions

1. Boil the penne in a large pot flavored with garlic salt.
2. While the penne is cooking, melt the butter in a large pan over medium heat, and sauté the onions and garlic until soft. Reserve.
3. Lay the shrimp on the butter and lemon slices, sprinkle the salad dressing seasoning on top.
4. Lower the heat to medium-low and add the onions, garlic and cooked penne to the pan and cover.
5. Add the zucchini to the pasta water and cook until almost tender.
6. Transfer the zucchini to the pan with the rest of the ingredients.
7. Thin the sauce slightly with 1-2 ladles of pasta water.
8. Add the parmesan cheese and stir. Cover and let stand for two minutes.
9. Serve in a bowl with extra parmesan cheese on the side.

Home-Style Shrimp Curry

 

This is a yummy dish and simple recipe. The only humbug thing was setting up the food processor and taking it apart to clean afterwards.

At first, I thought there was too much onion. That opinion changed. Next, I thought it looked like marinara and would taste as such. That changed too. Finally, I thought the yogurt would make it too sour. Again, I was wrong.

And you know what? The curry blended in well with the sauce and I could hardly taste it (add a lot more if you're a curry lover), and the jalapeño became really mild, so mild that even the wife (who's an chili-phobe) didn't mind. I omitted the cilantro (because I don't like it) and the Italian parsley (because I couldn't find any at the supermarket).

It was great over hot steamed rice.

Ingredients

 

• CURRY POWDER, 1 teaspoon
• SALT, 1 teaspoon
• VEGETABLE OIL, 3 1/2 tablespoons
• ONION, 1 medium, quartered
• GARLIC, 3 cloves, minced
• GINGER, 1 two-inch piece, peeled and minced
• DICED TOMATOES, one 14.5-ounce can
• (Optional) CHILI PEPPERS, 1 to 2 serrano or jalapeños, halved and seeded
• SHRIMP, medium, 1 pound, peeled and deveined
• PLAIN YOGURT, 1/2 cup
• CILANTRO or FLAT-LEAF ITALIAN PARSLEY, fresh, 1/3 cup, chopped
• SWEET RED PEPPER, 2 Tablespoons, chopped or slivered fine, for garnish

Directions

1. Fine-chop the onion in a food processor, drain and reserve the excess liquid. Set the onion aside.
2. Combine the garlic and ginger and set aside.
3. Puree the tomatoes with the can's tomato liquid plus the onion juice and enough water to total one cup.
4. Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat.
5. Add the onion and cook until golden, about six minutes.
6. Add the garlic-ginger mixture, chilies (if using), salt and curry powder. Stir-fry until slightly browned, a couple more minutes.
7. Add the tomato puree and simmer until thickened, about 8 minutes.
8. Add the shrimp, cover and cook over medium-low heat until the shrimp are just firm, 3 to 4 minutes.
9. Remove from the heat, then stir in the yogurt and half the cilantro (if using).
10. Serve over steamed rice and garnish with the remaining cilantro (if using), and the red peppers.

Crab Cakes with Remoulade Sauce

There are not a lot of dishes as yummy as crab cakes, especially when you can get quality large-lump crab meat. I've found it at Costco, and most recently, at a large Safeway supermarket. If you can find fresh crab meat where you live, great! We can’t, because we don’t have yummy crabs in Hawaii.

The secret to good crab cakes is not to use a lot of breadcrumbs. Unlike crab dip, where you want the crab to spread out, with crab cakes you want them to hold together. And what’s a good crab cake without a good remoulade sauce?

My recommendations: (1) Make the remoulade first, at least an hour, preferable two to three hours, ahead of time so you can let the flavors blend in the refrigerator. (2) Mix and form the crab cakes at least a half-hour, preferably a full hour, before cooking, so they won’t fall apart in the pan.

Here’s how I make the cakes and accompanying sauce.

Crab Cakes: Ingredients 

• LUMP CRAB MEAT, 1 pound, as fresh as you can get it
• PANKO BREAD CRUMBS, 3 heaping tablespoons
• ITALIAN PARSLEY, 3 teaspoons, fresh,  chopped into a course mince
• KOSHER SALT and FRESHLY-GROUND PEPPER to taste
• EGG, 1 beaten
• MAYONNAISE, ¼ cup
• GROUND DRY MUSTARD (I use Coleman’s), 1 teaspoon
• (Optional) HOT SAUCE, 1-2 dashes (use your favorite; I use Tabasco)
• CANOLA OIL, 2 tablespoons 

Crab Cakes: Directions 

1. Mix together the crab meat, bread crumbs and parsley, then season with the salt and pepper.
2. Whip the egg in a bowl (act as though you’re making scrambled eggs).
3. Add in the mayonnaise, mustard and (optional) hot pepper sauce and blend well.
4. Pour the mayonnaise mixture into the crab mixture and mix well.
5. Form into patties and let them set in the refrigerator for a half-hour or so.
6. Preheat the oil in a heavy frying pan, and then fry one side of the refrigerated patties on medium-high heat for about three minutes per side or until golden brown and crisp.
7. Fry the other side and then broil for a few minutes until heated through. 

Remoulade: Ingredients 

• MAYONNAISE, 1 cup
• MUSTARD, yellow, ¼ cup
• SWEET PAPRIKA, 1 tablespoon
• PICKLE RELISH, 2 tablespoons
• CAPERS, 1 tablespoon, finely minced
• (Optional) HOT SAUCE, 5-6 dashes (use your favorite; I use Tabasco)
• (Optional) GARLIC, 1 clove, crushed and finely minced 

Remoulade: Directions 

1. Mix the ingredients in a bowl and store in the refrigerator for at least an hour so the flavors will marry.
2. Serve as a dressing for the hot crab cakes.

The remoulade is a great sauce for vegetables, and with seafood as a substitute for tartar sauce.

Crab Stuffed Mushrooms

This is so easy, it’s sinful. It’s also sinful in another way – it tastes soooo good!

Ingredients

• 1/3 cup mayonnaise
• 3 tablespoons Italian seasoned dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 clove garlic, finely chopped
• 1 can (6-1/2 oz.) crabmeat or 1 cup frozen crabmeat, thawed
• 18 medium mushrooms, stems removed

Directions

1. Preheat oven to 400°.
2. In small bowl, blend Mayonnaise, bread crumbs, cheese and garlic; fold in crabmeat. Evenly spoon mixture into mushroom caps.
3. On baking sheet, arrange mushroom caps. Bake 20 minutes or until heated through and lightly browned.

Copper River Shaka Salmon

Someone gave us this jar of salmon for Christmas a couple of years ago, and I recently discovered it in our crowded pantry. So I thought I'd better use it before it went bad.

Shaka Salmon is packed by Copper River Seafoods in Cordova, Alaska, and distributed in Hawaii by Shaka Salmon of Haleiwa on Oahu's North Shore.

It's packed in oil and tastes great right out of the jar.

However, I wanted to try it with some rigatoni that I also found in the pantry, and fresh broccoli and grape tomatoes that we had chilling in the refrigerator. It's my usual preparation using the pasta and anything else I want to put in it. Sometimes, I use zucchini, sometimes Chinese snap peas ... it all depends on what I have.

Heat up the veggies in olive oil and butter, add in the protein (in this case the salmon, but sometimes shrimp or ham, or whatever), cook the pasta separately, then add it to the pan.

Voila! Shaka Salmon and Pasta with Broccoli!

Scallops Wrapped in Bacon

You’ve had these as canapés and appetizers, but they are also great as an entrée, serving three to four per person.

They’re totally delicious. I mean, with bacon and maple syrup, what’s to not like? And it’s so easy to make that it’s almost a crime to write a recipe for the dish.

Sure, they're rich, but try it. I guarantee you’ll like it (unless you don’t like scallops or bacon or butter or maple syrup).

Ingredients

• SCALLOPS, 12, large
• BACON, 6 slices, cut in half
• BUTTER, 1 tablespoon
• MAPLE SYRUP

Directions

1. Rinse and pat-dry the scallops.
2. Wrap the scallops with bacon and secure with toothpicks.
3. Place on sheet pan lined with parchment paper.
4. Top with pea-sized pat of butter.
5. Broil 20-30 minutes at 425°, turning once, until bacon is cooked.
6. Remove from oven and drizzle with maple syrup.

Scallops and Snow Peas with Salsa

Scallops aren’t cheap, and when you get a chance to buy some in bulk at a reasonable price, do so. Costco has deals all the time, but be prepared to buy enough for three meals. What I do is break the bulk and repackage the purchase into two or three packages of a dozen large scallops each, using my vacuum food saver.

Actually, you can substitute the salsa with any kind of sauce you want. If you’re in the mood for Italian, use marinara sauce. Country gravy is good, and if you want French instead, use a beurre blanc.

Ingredients

• SNOW PEAS, approximately two dozen in the pod
• SEA SCALLOPS, 12 large, each cut in half horizontally
• ONION, ¼ of a large or ½ of a medium, sliced
• GARLIC SALT, to taste
• BUTTER, 2 tablespoons
• OLIVE OIL, ¼ cup
• SALSA, commercial brand (I use Pace Mild), ¼ to ½ cup 

Directions

1. Prepare, rinse and dry the scallops, seasoning lightly with garlic salt.
2. String the peas if necessary, and boil until just tender in water seasoned with garlic salt. Drain and set aside.
3. Sear the scallops in a hot pan with olive oil and butter until barely cooked through, remove from heat and set aside.
4. Sauté the onions in the buttered pan.
5. Add in the snow peas, then the scallops, including any juices.
6. Add in the salsa and heat through.
7. Serve with rice or tortillas.

Sautéed Tilapia with Tomato Mélange Relish

Tilapia is a very tender, flaky white fish with a somewhat neutral flavor that adapts well to seasoning and sauces. Or, in this case, a tomato relish. I call it a “mélange” because of the various ingredients that I use.

The last time I made this, I had a jar of pickled bell peppers that added the perfect zing to the relish. If pickled peppers aren’t available, use diced green and/or red bell peppers instead. I would roast them first and char off the skins.

Adding calamata olives adds saltiness to the combination of sweet-sour pickles, the acidity of the tomatoes, and the sweetness of the honey. And of course, the onions turn sweet in the butter.

Ingredients

• TOMATOES, 3 medium Maui or Vidalia, seeded and diced
• ONION, 1 large, chopped
• CELERY, 2 stalks, diced
• PICKLED PEPPERS, ¼ cup (more, or less, to your liking), chopped
• CALAMATA OLIVES, 10, seeded, chopped
• HONEY, 1 tablespoon
• GARLIC SALT, to taste
• BLACK PEPPER, freshly ground, to taste
• TILAPIA FILETS, 4 to 6
• SEASONED SALT, to taste
• OLIVE OIL, about 1 tablespoon each for the relish and the fish
• BUTTER, 3 tablespoons for the relish, 2 tablespoons for the fish

Directions

1. First, make the relish. Heat the olive oil and melt the butter in a large pan.
2. Cook the onions over medium heat until soft but not browned.
3. Add the celery, tomatoes, pickled peppers and olives and heat through.
4. Add the honey, garlic salt and black pepper.
5. Heat through and set aside.
6. Next, sauté the tilapia; season the filets with the seasoned salt.
7. In a clean large sauté pan, heat the olive oil and butter until it’s melted.
8. On medium heat, brown one side of the filet, then flip over and brown the other side.
9. Serve the fish over a bed of tomato relish.

 

 

Rigatoni with Garlic Shrimp

This is a pretty light and delicious main course. I saw a version of this recipe, called aglio gamberetti con pomodoro in Italian, on David Rocco's Dolce Vita show on the Cooking Channel, and added in the mushrooms and olives because I had some leftover in the refrigerator.

I used rigatoni, but you can use whatever pasta you have in your larder.

Ingredients

·         OLIVE OIL, ¼ cup

·         GARLIC, 2 cloves

·         SHRIMP, 16 headless, size 16/20

·         CHERRY TOMATOES, ½ cup, halved

·         ZUCCHINI, 1 medium, ¼-inch dice

·         MUSHROOMS, 4-6, sliced thin

·         OLIVES, ½ cup sliced

·         LEMON, ½, juice, plus zest if desired

·         GARLIC SALT, to taste

·         BLACK PEPPER, freshly ground, to taste

·         PASTA, about one cup, rigatoni or your choice

Directions

1.       Cook the pasta and set aside.

2.       Clean the shrimp by removing the legs, cutting down the back with scissors and removing the vein. Leave the shells and tails on for extra flavor.

3.       Slice or crush the garlic and heat it in the olive oil.

4.       Sauté the shrimp in the hot oil until just orange/pink inside. Set aside.

5.       Sauté the tomatoes, squishing them slightly.

6.       Add the zucchini, mushrooms and olives.

7.       When the veggies are cooked and slightly tender, return the shrimp to the pan.

8.       Add the lemon juice.

9.       Add in the pasta and mix well.

Baked Salmon Dijonnaise

This one is so simple it’s almost embarrassing to write down the recipe.

Ingredients

·         SALMON FILET, whole, or cut into four-ounce pieces

·         MAYONNAISE, ½ cup

·         DIJON MUSTARD, 2 tablespoons

·         SALT and PEPPER, to taste

Directions

1.       Sprinkle salt and pepper on the salmon.

2.       Combine the mayonnaise and mustard, and spread on the top of the salmon.

3.       Place salmon on a baking sheet lined with aluminum foil or parchment paper.

4.       Bake for 10-15 minutes in a 350-degree oven, or until the fish is just cooked through and flakes easily.

5.       Turn on the broiler and broil until the Dijonnaise topping is golden-brown. Do not overcook.

6.       Serve with a salad or scalloped potatoes.