Photo: Jennifer Causey"This recipe is perfect for the holidays because it takes minimal prep and cooking time yet looks so elegant," saysKatie Lee Biegel, the cohost ofThe Kitchenon Food Network. “It can be served at room temperature, so it is great for a buffet.“The author ofIt’s Not Complicatedcookbook says, “The combination of the sweetness from the brown sugar and a little kick from the Dijon with the fresh herbs really gives a pop of flavor.““Fish can be intimidating for some people,” says Biegel. “But this recipe is foolproof.“IngredientsIngredient Checklist1 cup loosely packed mixed fresh tender herbs (such as flat-leaf parsley, basil, chives and mint), finely chopped⅛ cup pure maple syrup⅛ cup Dijon mustard½ tablespoon kosher salt½ teaspoon ground cumin½ teaspoon onion powder½ teaspoon garlic powder¼ teaspoon black pepper1 (3- to 3½-lb.) skin-on whole side of salmon (about 1½-in. thick at thickest part)1 lemon, thinly slicedDirectionsInstructions ChecklistStep 1Preheat oven to 400°. Line a baking sheet with parchment paper. Stir together mixed herbs, maple syrup, Dijon mustard, salt, cumin, onion powder, garlic powder and pepper in a medium bowl. Place salmon, skin side down, on prepared baking sheet. Spread herb mixture evenly over salmon. Top salmon with lemon slices.Step 2Bake in preheated oven until salmon is just opaque in center, 15 to 20 minutes. Using parchment paper, lift and transfer salmon to a platter, and serve warm or at room temperature.
Photo: Jennifer Causey
“This recipe is perfect for the holidays because it takes minimal prep and cooking time yet looks so elegant,” saysKatie Lee Biegel, the cohost ofThe Kitchenon Food Network. “It can be served at room temperature, so it is great for a buffet.“The author ofIt’s Not Complicatedcookbook says, “The combination of the sweetness from the brown sugar and a little kick from the Dijon with the fresh herbs really gives a pop of flavor.““Fish can be intimidating for some people,” says Biegel. “But this recipe is foolproof.“IngredientsIngredient Checklist1 cup loosely packed mixed fresh tender herbs (such as flat-leaf parsley, basil, chives and mint), finely chopped⅛ cup pure maple syrup⅛ cup Dijon mustard½ tablespoon kosher salt½ teaspoon ground cumin½ teaspoon onion powder½ teaspoon garlic powder¼ teaspoon black pepper1 (3- to 3½-lb.) skin-on whole side of salmon (about 1½-in. thick at thickest part)1 lemon, thinly slicedDirectionsInstructions ChecklistStep 1Preheat oven to 400°. Line a baking sheet with parchment paper. Stir together mixed herbs, maple syrup, Dijon mustard, salt, cumin, onion powder, garlic powder and pepper in a medium bowl. Place salmon, skin side down, on prepared baking sheet. Spread herb mixture evenly over salmon. Top salmon with lemon slices.Step 2Bake in preheated oven until salmon is just opaque in center, 15 to 20 minutes. Using parchment paper, lift and transfer salmon to a platter, and serve warm or at room temperature.
“This recipe is perfect for the holidays because it takes minimal prep and cooking time yet looks so elegant,” saysKatie Lee Biegel, the cohost ofThe Kitchenon Food Network. “It can be served at room temperature, so it is great for a buffet.”
The author ofIt’s Not Complicatedcookbook says, “The combination of the sweetness from the brown sugar and a little kick from the Dijon with the fresh herbs really gives a pop of flavor.”
“Fish can be intimidating for some people,” says Biegel. “But this recipe is foolproof.”
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
source: people.com
