Thursday, October 25, 2012

Mustard Salmon Packets

Last week we had a good friend come over for dinner.  Unfortunately she was only in town for a brief period of time and had a really packed schedule.  She needed to eat dinner at 6 pm on Monday night!  Wow, when you work until 5 or 5:30 most days and traffic is as unpredictable as it can get, that's a little stressful to think about.  I decided that we would have salmon because it wouldn't take that long to cook.  Plus I've had an idea for a while now about how I wanted to cook some salmon.  This ended up coming together quickly, and dinner was ready at 6:10pm.  That's pretty good considering my past history.  (Just ask my husband, he'll tell you that my cooking has taught him patience...or maybe tested his patience) :)

During our canning adventure we made close to 40 jars of this lovely banana pepper mustard that we have been using on our homemade sandwiches since October Unprocessed started.  I used this mustard to make the salmon packets, but feel free to use whatever mustard you have on hand.  Dijon mustard would be wonderful as well. (It's really easy to make your own mustard for October Unprocessed.  Just get some mustard seeds, soak in some vinegar and white wine, let sit for 24 hrs, then blend until desired consistency is reached.)


4 4-6oz salmon fillets
1/4 cup mustard of choice
1 medium tomato
1/4 cup onion
2 TBS fresh herbs (I used a mix of basil and parsley)
1 TBS good balsamic vinegar
Salt & Pepper to taste


Pre-heat oven to 400 degree's Fahrenheit. 

Combine the tomato, onion, herbs, balsamic vinegar, salt, and pepper, and let sit for about 10 minutes.

Tear off four medium size pieces of foil and place each fillet on a piece of foil.  Spread about 1 Tbs of mustard on each fillet and let sit for 5 minutes.

Divide the tomato mixture evenly onto of each salmon fillet. 

Fold up the sides of the foil to create a packet. Don't close the foil onto the salmon, but leave some room for the steam in the packet.

Place the foil packets into an oven safe dish and bake for 15-20 minutes.  Let rest for 5 minutes after removing from oven.


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