Baked & Broiled Salmon Fillets

• Fish
• Fresh, boneless, skinless salmon fillet, preferably farm-raised, as opposed to ocean-netted or wild.
• Figure 1/2 lb per person.
• Mustard Sauce
• Note: this recipe is based on 15 servings. You can try to make it in 1/3 quantity.
• 2/3 cup white-wine vinegar
• 1 cup Grey Poupon Dijon mustard
• 1/2 cup firmly packed brown sugar
• 2 cups vegetable oil
• Freshly ground black pepper to taste
• 3 tablespoons soy sauce

1. Cut approx 3 1/2" fillets at thickest part - skinned - or, about 1/2 lb per person
2. Rub gently with olive oil - all sides
3. Sprinkle with kosher salt
4. Sprinkle with fine ground black pepper - all sides
5. Arrange fillets on shallow non-stick baking tray
6. Do not crowd the fillets or they will be difficult to remove and plate!
7. Pre-heat oven to 350 degrees
8. Place a second oven rack at about 5" from broil element and leave it there
9. (Use an oven thermometer to verify temperature if you're unsure)
10. Place salmon on center rack
11. Bake for 15 to 20 minutes until cooked through
12. Remove fillets from oven and set aside
13. Quickly switch the oven from bake to high broil and allow to preheat for 2 - 3 minutes*
14. Return the fillets to the oven on the second oven rack (see above)
15. Broil for 3 to 5 minutes, watching closely
16. Do not turn fillets
17. Fillets are done when the top is starting to brown and has a slightly crusty texture
18. *If you have two broiler ovens you can pre-heat the second oven while the fillets are baking.

salmon fillet, person, mustard sauce, whitewine vinegar, mustard, brown sugar, vegetable oil, freshly ground black pepper, soy sauce

Taken from www.epicurious.com/recipes/member/views/baked-broiled-salmon-fillets-1271299 (may not work)