When this wild caught coho salmon is in season, it’s an absolute delight to cook and enjoy. A simple sauce is all you need to highlight this beautiful fish along with fresh herbs. A simple elegant meal that has lovely fresh flavors.
- 2 (6 oz) salmon fillets
- 1 tbsp unsalted butter, melted
- 1 1/2 tbsp dijon mustard
- 1 tbsp honey
- 1 tsp garlic powder
- Salt and freshly ground black pepper
- Small bunch dill sprigs
for herby pilaf:
- 1 cup long grain or jasmine rice
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cups chicken stock
- Kosher salt and pepper
for herby rice:
In a medium saucepan, melt butter and on medium heat and sauté onion and garlic for several minutes until tender and fragrant. Season with a bit of salt and pepper. Add the rice and , raise heat until rice is coated and just beginning to brown. Add stock, bring mixture to a boil. Reduce heat to low, allow rice to simmer covered for 20 minutes. Once ready toss in the fresh herbs.
While rice is steaming, prepare salmon. Preheat oven to 400 degrees. Line a baking pan with parchment paper. Mix butter, mustard and honey. Season salmon with salt, pepper and garlic powder. Place skin side down Brush the mixture with mustard sauce evenly on top of each piece and sprinkle half of dill on top. Bake in preheated oven for 10- 15 minutes until cooked through (this will depend somewhat on thickness of your fillet). Remove from oven and sprinkle with remaining dill. Serve alongside rice with your favorite roasted vegetable.