There is never a dull moment in life. Really, when you think about it, time passes by, the thoughts we had moments ago, become hours ago and there are times I seem to be chasing the last hour. Too much to do and too little time. But, when I catch up for that brief moment, it is a great feeling. Currently, I am chasing the infamous last hours as I prepare to leave town. It is two days until I leave for my son’s LA performance, then off to DC for my other son’s graduation and in the midst of getting five people ready to travel, friends drop by. Do they know the chaos I am in? No, they have come by for a glass of wine and a visit. How can I say no to a glass of wine? I dig in the fridge to find something to serve as a quick appetizer. Score, I had a piece of salmon that was left over from the weekend and I have the easiest appetizer recipe, certain to impress anyone. Luckily, I also had a gluten free baguette by Mariposa, as I like to make sandwiches with them, it worked out great. Not that I would expect to have a piece of salmon in my fridge, but this is a delicious, easy recipe that everyone seems to like. My 8 year old asked to simply finish the salmon, he loved it, with or without the bread.
- 6 oz piece of salmon filet with the skin on (try and buy one that is close to even in thickness)
- 2 tsp dijon
- 1/2 tsp dill
- 1/2 tbs butter
- 1 tbs white wine
- 1 tsp olive oil
In a medium sized sauce pan combine the olive oil and butter and heat it.
Once the butter is melted, be careful not to burn it, place the salmon filet skin side down and add the white wine.
Cook on a medium heat for about 5 minutes then cover, continually checking it until the salon starts to turn a light pink.
Spoon on the dijon mustard and then sprinkle the dill over the top. Continue to cook until it is no longer jellied in the middle approximately another 5 minutes.
Using a pancake flipper, move onto a plate and serve with a sliced baguette. It is filling and delicious.
The skin will get crispy on the bottom, which protects the salmon from burning and it will slide right off the skin as it is served.