My mom doesn’t like fish. I’m sort of vaguely picky about fish myself, but this is one way we have learned to prepare salmon that I am always certain will go over well. I’m not sure how my mom stumbled upon this recipe, but I’m glad she did. It’s delicious fresh out of the oven, but it’s also good cold on a salad the next day… if someone doesn’t beat you to the leftovers. This is one meal (along with homemade chicken nuggets or fingers) that we have always competed the next morning, to see who could get up and get to the remaining portion first.
I wanted the rice to be mildly flavored, so the fish, in its creamy sauce, was the star of the plate; most recipes for saffron rice call for garlic or onions, softened in butter, but I simply cooked my rice in chicken broth and just enough saffron threads to give it a light golden color and a hint of floral taste. Typically, I slice a lemon to lay on top of the fish as it poaches/steams in the oven, but I didn’t have one, so there you go. You could substitute a dijon mustard for the yellow if you wanted, but this is the way my mom, my sister and I always make it, and it never goes to waste.
The best part about this method is that when the fish cooks, the skin sticks to the foil packet, making skinning the fillet completely unnecessary, but if you like the salmon skin, it’s also not difficult to peel away from the foil.
Salmon with Mustard-Dill Sauce
- 1 lb salmon fillet, skin on
- 1 c mayonnaise
- 1/2 c yellow mustard
- 1/4 c lemon juice
- 1 tbsp dried dill
- 1 lemon, sliced
Preheat oven to 350°F. Whisk together mayo, mustard, lemon juice and dill. Lay salmon skin-down on a sheet of tinfoil, shiny side-down on a cookie sheet or roasting pan. Cover salmon flesh with sauce mixture, lay lemon slices on top. Cover with additional sheet of tinfoil and fold edges over twice to form a packet. Place in oven for 20-25 minutes, less if you don’t like your salmon well-done.
- 1 c long-grain white rice
- 2 c chicken broth
- a pinch of saffron threads
Cook over medium heat, stirring often, until liquid has evaporated and rice is tender.