Quick-Broiled Salmon with Mustard and Hazelnut Oil

Name: Quick-Broiled Salmon with Mustard and Hazelnut Oil
Yield: Makes 4 Main-Course Servings
Ingredients: ½ teaspoon salt, preferably sea salt; 1 tablespoon Dijon mustard; 1 teaspoon wine vinegar; 1½ pounds salmon fillet with the skin on and pin bones removed that has been frozen, from the tail end, in one piece; 3 tablespoons roasted hazelnut oil or extra-virgin olive oil

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Simply Salmon

By James Peterson

Published 2001

About

The time-consuming part of this dish—slicing the salmon—can be done earlier the day you plan to serve it.

Ingredients

1½ pounds salmon fillet with the skin on and pin bones removed that has been frozen, from the tail end, in one piece
1 tablespoon Dijon mustar

Fish course
Pescatarian
Gluten-free

Method

Place a sheet of waxed paper on top of one of the heat-proof plates.

Slice the salmon into thin slices as you would raw salmon carpaccio (see recipe) and arrange the slices on the waxed paper with the least attractive side facing up. Follow the shape of the