Wednesday, February 17, 2010

Ash Wednesday Already?

If yesterday was Mardi Gras, then today must be Ash Wednesday. This year it came as a big surprise after a very busy family weekend. Although I may not be posting this recipe in time for Ash Wednesday, it is an easy dinner for two any time of the year.

Last weekend my family was home for a bridal shower and I served salmon for a quick dinner that was very popular. I roasted a salmon fillet with a brown sugar and mustard glaze and served it with a crisp cucumber salad. Whole wheat cous cous cooked in chicken broth was ready in 5 minutes.

Roasted Brown Sugar and Mustard Salmon

Makes 2 servings

Salmon is served often at our house because it is rich on healthy omega-3 fatty acids. In addition, it is quick and easy. I usually cook enough so that I can serve a second meal of either Salmon Burgers or Salmon Quiche.

12 ounces salmon fillet
2 tablespoons brown sugar
2 tablespoons country-style Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon salt
Lemon wedges

Heat the oven to 400 degrees F. Lightly spray an 11x7 inch baking dish with nonstick cooking spray. Place the salmon in the dish.

Combine the brown sugar, mustard, lemon juice and salt in a small bowl. Spread over the top of the salmon.

Bake 15 to 20 minutes or until the salmon is cooked through. The easiest way to determine this is to make a small cut near the center with the tip of a knife. The salmon should be opaque. (Salmon is often served slightly rare but this is a personal choice).

Divide the fillet in half and garnish with lemon wedges.

Serve with Cucumber Dill Salad.

Cucumber Dill Salad

Makes 4 servings

1 English cucumber, cut into 3/4 inch cubes
1/3 cup cider vinegar
2 tablespoons water
4 teaspoons sugar
1/4 teaspoon coarse salt
1 tablespoon chopped fresh dill

Combine the vinegar, water, sugar, and salt in a small bowl and stir until the sugar is dissolved. Stir in the dill.

Place the cucumber is a container with a tight-fitting lid. Add the vinegar mixture and toss to mix. Cover tightly and refrigerate 1 hour or until serving.

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