Salmon is not the cheapest thing you can buy, but it's cheaper than some other kinds of fish. It's also extremely good for you and worth the extra dollar or two. I try to make it at least every two weeks. During this time of year you can usually find it on sale because of Lent. A great thing to do is buy a nice big fillet, which is usually priced lower than buying little pieces, and make what you want and then freeze the rest.
If you are like me, I prefer salmon without the skin on the bottom. Why do they leave that on there? Is there some sort of specialness about it that I'm missing? Anyway, I learned how to remove it easily while I took classes at The Kitchen Workshop. Using a knife can be tricky and if you aren't careful you could waste some of the fish. Try it this way:
- Using a knife, separate the fish from the skin at one end (for just an inch or so).
- Then grab a clean kitchen towel and use it to secure the little bit of skin to the counter/cutting board.
- Take your other hand and, palm facing downward, place it between the skin and the fish.
- Hold the skin steady with the towel and push your hand toward the fish with a good deal of pressure. Your hand will separate the fish from the skin without wasting any of the fish.
~This recipe can be used with any type of fish fillet~
- 2 tbsp fresh lemon juice (1 lemon)
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tsp ground cumin
- Four 6 oz. salmon fillets (just double it if you are making more)
- Salt and pepper
- Preheat the oven to 400 degrees.
- In a shallow baking dish, whisk together the lemon juice, mustard, brown sugar, and cumin.
- Season both sides of the fillets with salt and pepper, place in the dish, and turn to coat the salmon with the mixture.
- Bake until the fish is fork-tender, 10-13 minutes.