Coho Salmon
Ingredients
- 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
Cooking Instructions
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STEP 1
Wash the fish under cold running water and dry with paper towels.Put the fish, skin side down, on a greased broiler pan.
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STEP 2
Get 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.
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STEP 3
Separate the butter from garlic by spoonfuls, and sprinkle lightly over the salmon. Keep that garlic; we'll need it later!
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STEP 4
Place salmon in the broiler for about 2 or 3 minutes. The fish SHOULD be 2 to 3 inches from the flame. -
STEP 5
In the meantime, combine the cooked garlic with the Grey Poupon (I love that name) and white wine. -
STEP 6
Take 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.
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STEP 7
Put 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.
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