Broiled Salmon with Mustard-Soy Crust

Aviva Goldfarb, photograph by Andrew McCaul

cover of the KIWI Fall 2022 issue

Ingredients


Makes 4 servings

1 1/2 pounds salmon fillet, preferably wild salmon

1 teaspoon reduced-sodium soy or teriyaki sauce (use wheat/gluten-free if needed)

1/4 cup grainy or country-style Dijon mustard

Busy school night? No problem! This flavorful salmon dish comes together in 15 minutes flat. Serve it with fast-cooking sides, like whole wheat couscous with raisins and pine nuts, or steamed broccoli with Parmesan cheese.

Directions

1. Preheat the broiler and move the shelf so it’s approximately 4 inches away from the heat source.

2. Place the salmon, skin side down, on a baking sheet lined with foil. Brush the top of the fish with the mustard. Sprinkle the soy or teriyaki sauce on top.

3. Broil the fish for 10 to 12 minutes, until the topping is browned and the salmon flakes easily and is opaque throughout. Serve immediately.

Per Serving:


Calories: 321

Carbohydrates: 0 g

Fat: 19 g

Protein: 34 g

Fiber: 0 g

Active Time:

5 minutes

Total Time:

15 minutes