| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 10 | Servings | ||
INGREDIENTS
| 1 | Whole salmon; warmed | |
| 1/4 | c | Dijon mustard; 1/4 inch thick |
| 1/4 | c | Olive oil |
| 6 | Cloves garlic; peeled and chopped | |
| 1/4 | ts | Ground red pepper |
| 1 | Lemon juice | |
| 1 | ts | Capers; preferable small |
| Salt; to taste |
INSTRUCTIONS
The salmon was to be 4-6 lbs (serving 8-10). I had half a salmon and also cut the tail off to fit in the pan. I also stabbed it with a fork a few times because the skin is so tough I was afraid that the flavors wouldn't get in. Wash salmon. Dry. Place in foil lined baking pan. Mix together ingredients, coat fish and let stand 10-15 minutes. Bake at 375 degrees 40 ~ 50 minutes until tender when flaked with fork. Recipe by: Ismael Merchant - Passionate Meals Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Jul 03, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”