The marinade for the salmon is so super simple, using pantry staples you may already have on hand. Four ingredients make up the marinade - Dijon mustard, soy sauce, olive oil and garlic. Combine these four and allow the salmon to absorb the flavors. I reduced the amount of mustard from the original recipe because I thought it was a bit too strong but if you like that mustard flavor, by all means, add another tablespoon! You can even prepare this for the freezer by freezing the salmon with the marinade, which is what I've done. This recipe was originally prepared for grilling however I decided to bake it instead. If you do wish to try this for the grill during the summer months, click on Ina's link below for the original recipe! I served this salmon with steamed brown rice and a fruity strawberry and mango spinach salad.
recipe adapted from Ina Garten
4 salmon fillets, skinless and deboned
1 tablespoon Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1 clove garlic, minced
1 stalk green onion, sliced for garnish
Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place marinated fish on parchment lined baking sheet, brush the tops of the salmon with the remaining glaze and bake in the preheated oven for 5-7 minutes, or longer depending on thickness. Remove from oven and allow to rest for 2-5 minutes. before serving. Garnish with sliced green onions and serve.
* To make ahead/freezer meal - Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Pour marinade in a quart size freezer bag and add the salmon fillets. Seal and freeze. When ready to prepare, thaw out salmon and preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place thawed salmon on baking sheet. Bake in preheated oven for 5-7 minutes. Remove from oven and allow to rest for 2-5 minutes. before serving. Garnish with sliced green onions and serve.