Mustard Dill Salmon

I never used to be much of a salmon fan, occasionally I would buy some of those frozen salmon fillets, and figured that was as good as it was going to get. Now living in Vancouver, there is such an abundance of good salmon to be found, that I'll sometimes find myself eating it once a week at least. And that's not counting the smoked salmon. During the summer months, the local farmer's markets are a great place to get salmon fillets. When buying salmon, you want to buy wild not farmed, and frozen not 'fresh'. I put 'fresh' in quotation marks because all salmon (unless you catch it yourself or buy it from a fisherman on a boat while he's fishing) is previously frozen. Much seafood is, and often times frozen at sea. So, while you may think the refrigerated salmon is fresher, it's most probably just been thawed, and if you do buy it, you better eat it that day. We try and buy our salmon at the Farmer's Market, right out of the freezer, and boy is it tasty. I love it bbq'd on skewers, just roasted, cooked and made into salmon cakes. The following recipe is so easy, there are barely any ingredients required.




Mustard Dill Salmon
- 1 piece of salmon
- Olive oil
- Dijon mustard
- salt and pepper
- chopped fresh dill





Place salmon on parchment lined baking sheet. Rub salmon with olive oil. Mix together in a small bowl as much mustard, salt, pepper and fresh dill as you need to cover the fish. Coat salmon. Cook in 375 oven for 12 - 15 minutes or until salmon flakes easily and is cooked through. Serve with rice or potatoes and a salad.