Mustard Glazed Salmon

We are usually not very creative with dinner on a Friday night; it tends to be scrambled eggs or Thai take-out, but yesterday I wanted to do something different as Mr VdeT was coming home from a business trip, and we both very much felt like a home cooked meal. I nipped out of the office for twenty minutes and came back with Irish organic salmon fillets and some very fresh organic red chard. Dinner prep was a cinch, taking all of 15 minutes to prep and 10 minutes to cook.

2 6-8 oz salmon fillets
11/2 tbs extra virgin olive oil
1 tsp soy sauce
1 tsp dijon mustard
1 tbs fresh lemon juice
1 1/2 tsp sugar (organic cane or brown sugar would work best)
Whisk together all the marinade ingredients and pour 3/4 of the mixture onto the salmon, in an oven-proof dish. Allow to marinate for about an hour. Sprinkle salmon with salt and pepper and roast in a pre-heated 425 degree oven for 8-10 mins. Before serving, drizzle the remaining marinade onto the fillets.

For the chard, wash, and remove the tough stems, roughly chop the leaves. Spin dry to remove excess moisture as much as possible. In a saute pan, over medium heat, add 1 tbs of butter and an equal amount of extra virgin olive oil. Saute chard for 4 mins, until appropriately wilted and most of the moisture has evaporated. Add a sprinkling of salt and pepper to taste, and finally, throw in 2-3 tbs of pine nuts if you have them on hand. I toasted the pine nuts ahead of time to bring out their flavour. Saute all ingredients for a minute or so. Pine nuts give the chard a wonderful richness and a good crunch within all that green leafy goodness. If you don’t have pine nuts on hand, slivered almonds would do the trick.

We drank a 2004 Malivoire Courtney Block Gamay with dinner. I will leave it to Mr VdeT to tell you more about the Malivoire Wine Company from Niagara.



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