baked salmon marinade

Fish anyone? Should be a part of our weekly diet even if Big Food fish may not be delivering all its advertised benefits without a few extra unwanted passengers. Like mercury? They say the benefits outweigh the risks. Do we have much choice other than hope for the best? 

So we try to eat fish at least once a week, and usually on the weekend so Isgouhi gets her weekly fish quota too while she is with us. We like to support a local Korean family fish market business nearby, where we usually ask for about 1 pound for the three of us. This time we were leaning towards salmon, but the cheap one or the expensive one? We went cheap---it tasted great just the same. We (Ani) usually bake the fish, so she turned to the internet for a tasty way to prep these 3 portions that summed to about 1.1 pounds. As usual some substitutions were required, this time no Dijon mustard but we had gourmet stone ground mustard. Anything but that hotdog yellow mustard! Natasha's Kitchen seems to be a reliable source of recipes. So many blogs online, so many choices.

This is simple and delicious, so thanks Natasha. Adjust the amounts a bit according to your fish weight.

ingredients

1 1/2 lb salmon fillet, cut into 4 pieces

2 T fresh parsley, finely chopped

2 T extra light olive oil, or vegetable oil [we usually use Canola oil]

2 T fresh lemon juice

3 garlic cloves, minced, pressed, or grated [we are in the garlic presser camp]

1/2 T Dijon mustard [see above note]

1/2 t fine sea salt

1/8 t black pepper, freshly cracked

1/2 lemon, sliced into 4 rings for garnish

instructions

1. Preheat oven to 450° F and line a rimmed baking pan with parchment paper and arrange the filets skin side down on the pan.
2. In a small bowl dump in the rest of the ingredient list except for the lemon garnish and just mix them up till they seem combined. This is called a marinade but we won't be marinating anything here. This is a brush on, ready to go deal.
3. Generously spread this marinade with a brush over the exposed top and sides of each filet and top each piece with a slice of lemon.
4. Bake uncovered for 12-15 minutes until it is cooked through and flakey but not overdone, temperature reading 145� F in the  middle of the thickest part of the filet if you have an instant read thermoneter.

notes

1. Natasha's Kitchen: baked salmon with garlic and Dijon (the best baked salmon recipe). [Video bonus.]
2. For boomers bob's age, the name Natasha triggers exactly one memory as Boris's partner in Rocky and Bulwinkle.
3. Indeed this Natasha came from Ukraine (ex-Soviet Union where the cartoon Natasha was from) as a refugee at age 4, another gift of immigration to this nation of immigrants, each wave of which unfortunately gets a backlash from the already heres.
4. Illustrations available.