My desk is a bit of a wreck right now. There are old calendars, stacks of cd’s, two japanese fans and this morning’s coffee mug all competing for precious real estate. I pile books on top of books. I need more shelves. I have the terrible habit of starting as many new novels as fresh wine glasses I lose during parties. I keep a clean kitchen though. I hang my apron up with a deep sense of satisfaction when I leave the room.
Tonight I baked a salmon fillet with mustard, fresh bread crumbs and capers. It was delicious with a glass of white wine. It’s perfect for a midweek meal because it’s fast and simple to clean up. I even roasted my brussel sprouts in the same pan as the fish.
Baked Salmon with Dijon Mustard & Capers
- 1 pound salmon fillet
- 1 tbs olive oil
- 1 garlic clove, thinly sliced
- 2 tbs dijon mustard
- 1 lemon
- 1 tsp capers
- 1 slice of bread for fresh bread crumbs
- Preheat oven to 400
- Brush salmon fillet with olive oil, cracked pepper and salt. Position thinly sliced garlic inside fish.
- Brush salmon with mustard and squeeze the juice of half a lemon on top of the fish.
- Cover with fresh bread crumbs and capers.
- Bake for 12 minutes.
Mr. Wonton, eat your heart out.