Salmon

Ingredients

• Half a lemon, juiced and zested
• 3 cloves garlic
• 2 T canola oil
• 2 T dijon mustard
• 1 t lite salt
• 1 t ground pepper
• 14 - 20 oz salmon filet

Process

1. Preheat oven to 350
2. rinse the salmon until the water is clear
3. mince garlic, combine with everything except the salmon, mix thoroughly (emulsify the oil/mustard)
4. Line baking sheet with foil, make sure the edges all bend up
5. Paint sauce onto the foil where the fish will go
6. place the fish on the sauce, skin side down (tested, see below)
7. paint remaining sauce on the fish
8. bake for 18 minutes (fiddle with this to get your desired balance of done/dry)
9. Refrigerate leftovers for up to 36 hours - great on Caesar salad

Skin side down

I tested with half a filet skin side up and half skin side down. Skin side down keeps fat and liquid from leaking out the bottom of the filet onto the pan. Sauce on top can soak in through the exposed side of the filet. This was based on a side-by-side test.

Skin Side Up

Caveat: Without the sauce, or with a thinner sauce (for example: without the mustard/oil emulsion), skin side up may be a better choice, as the fat would render and soak down through, and the skin would prevent the exposed, sauceless flesh from burning / drying out.

I have not tested using no sauce, nor a thinner sauce, and comparing skin side up versus skin side down. The sauce is really easy and delicious. Just make the sauce. :D