Need a really fast, gourmet dinner? If you have some frozen salmon fillets in your freezer, or can make a quick trip to the grocery for fresh fillets, this meal can be prepared at the end of a very hard day and when you sit down to enjoy it, not only is it visually appealing, it’s delicious! I don’t know about you, but for some reason having salmon for dinner always feels special. I think this is true because my generation didn’t grow up eating salmon on a regular basis. We ate it in fancy restaurants. (This statement is probably not true if you grew up in the Pacific Northwest) I remember not particularly liking salmon when it first starting appearing in our Ohio grocery stores. It was strong and took at least 2-3 bites to settle into that stronger taste. Today, I have not purchased a bad piece of salmon. I think that one little trick is rinsing it under cold water and patting it dry before you prepare it for cooking. Bottom line, this is a keeper.
Prepare the salmon:
Cut your salmon fillet into 3 oz. portions. rinse under cold water and pat dry
season with salt and pepper (or a seasoning salt of your choice)
place fillets in a skillet over medium heat, salmon skin down and cook 5-7 minutes. Flip and cook an additional 1-2 minutes. (Salmon should be opaque and cooked through)
While the salmon is cooking:
Mix together and cook for 2 minutes:
2 Tbl. Dijon honey mustard dressing (I have a vegan honey mustard dressing in the blog)
2 Tbl of water
Juice of half a fresh lemon
TURN OFF THE HEAT AND ADD:
1 TBL. of butter (Plant based butter works well too)
season with salt and pepper to taste
SERVE:
Spoon the sauce over the cooked salmon fillets and garnish with a small slice of lemon
