- 4 to 6 8 ounce salmon fillets
- ¼ c. fresh garlic, minced
- 3 Tbsp butter
- ¾ c. Dijon mustard (pardon me, do you have any Grey Poupon?)
- ½ c. white wine (dry wine works well here)
- 3 or 4 fresh cut lemon wedges
STEP 1Wash the fish under cold running water and dry with paper towels.
Put the fish, skin side down, on a greased broiler pan.
STEP 2Get out your skillet and melt the butter, then add the garlic.
Cook over a medium flame for, oh say, 3 minutes until the garlic is softened.
STEP 3Separate the butter from garlic by spoonfuls, and sprinkle lightly over the salmon. Keep that garlic; we'll need it later!
STEP 4Place salmon in the broiler for about 2 or 3 minutes. The fish SHOULD be 2 to 3 inches from the flame.
STEP 5In the meantime, combine the cooked garlic with the Grey Poupon (I love that name) and white wine.
STEP 6Take your salmon from the oven without burning your fingers, and spoon the Grey Poupon mixture over the salmon, being certain to get it evenly spread out.
STEP 7Put back in the broiler for 5 minutes. The crust will be a lovely shade of golden brown, and the fish will look opaque (like an opal) at the thickest part.