Author Notes: This recipe was told to me during a spinning class several years ago. A friend on the next bike told me how much her young children enjoyed eating this salmon and how you just smear it with a bunch of herbs and butter to cook it. I have been making it ever since and it is as easy as it sounds - just smear and broil. Mustard, herbs, and salmon is a great combination. Note: I have honed in on a nice combination of fennel, basil, chervil and marjoram, but the salmon is also nice with premixed herbs (making things extra easy). - Waverly
Serves 4 but multiplies easily
- 1.25 pounds salmon fillet
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon fennel seeds
- 1 teaspoon dried basil
- 1 teaspoon dried chervil
- 1 teaspoon dried marjoram
- 1 teaspoon dried dill
- sea salt and freshly ground black pepper, to taste
- SMEAR: Preheat the broiler. In a small bowl, whisk the mustard with the butter until it is combined. In another small bowl, combine the dried herbs. Place the salmon, skin-side down, on a broiling pan and season it to taste with the salt and pepper. Sprinkle half of the herb mixture over the salmon in an even layer. Using your fingers or a brush, cover the salmon with the butter and mustard mixture. Sprinkle the remaining herbs in an even layer on top.
- BROIL AND SERVE: Place the salmon in the oven about 1-inch from the heating element. Broil until the herb mixture is browned on the top and the salmon is cooked through, about 7-12 minutes depending on the thickness of your fillet.
- This recipe was entered in the contest for Your Best Recipe with Mustard