Paul Antonelli, who is based in Los Angeles, works as a Music Supervisor for several top rated television shows, including “The Young and Restless.” However, he still finds time to cook (and mix fantastic martini’s—I must add). Since he is from Massachusetts, I suggested he give me one of his recipes for something very Boston-like, say a seafood chowder. Instead, Paul gave me this amazing salmon recipe, and let me tell you: it is fabulous. Since it serves four people, this is the perfect dish to make for a dinner party. Using the Dijon mustard as glue, you are able to arrange the onions, capers and dill in an elaborate pattern that is easy, creative, and delicious. This recipe is so good, it could become your new salmon “Obsession!”
Ingredients:
– 2 lbs Salmon Filet (with or without skin)
– 1/2 to 1 cup Dijon Mustard
– 1/2 Red Onion sliced thin
– 2 tablespoons of Capers
– 5 tablespoons Olive Oil
– 1/2 teaspoon Salt
– 1/2 teaspoon Pepper (fresh ground pepper if possible)
– 2 Tomatoes chopped
– 1 sprig of Fresh Dill, chopped
Directions:
Preheat oven to 400 degrees Fahrenheit (or 375 degrees if you are using a convection oven).
Place the salmon, skin side down, on a lightly olive oiled baking sheet (2 to 3 tablespoons). Drizzle 1 to 2 tablespoons of olive oil on the salmon, and evenly spread it on the surface of the fish.
Salt and pepper the salmon. Spread the Dijon mustard all over the fish.
[NOTE FROM PAUL: “The Dijon mustard should cover the fish sufficiently.”)
Lay the sliced red onions on top of the Dijon, and sprinkle the capers and dill onto the mustard as well. Spread the chopped tomatoes in the baking dish around the base of the fish. Salt and pepper season the tomatoes.
Place the baking dish in the center of the oven, and cook for 10 - 12 minutes.
[TIP FROM PAUL: “Check the salmon in the thickest section after 10 minutes. The salmon should be the slightest pink. If not, put it back in the oven for another minute or two and check it again).]
[NOTE FROM MARK: I like the edges on my salmon slightly browned, and the fish firmly cooked so you can go to 15 minutes bake time if you like that effect.]
Pull the salmon out of the oven, and let it sit for 1-2 minutes. Slice it into 4 pieces and serve.
[SUGGESTION FROM MARK: Slice the salmon into four portions before you put the Dijon mustard, onions, capers and dill on it, so you don’t destroy the pattern you create atop the fish.]
[SERVING SUGGESTIONS FROM PAUL: “Wasabi Mashed Potatoes (‘Smashed Potatoes’ in our house!). Or, Broiled Brussels Sprouts and Asparagus with Truffle Salt and Olive Oil. Or, Rice or Quinoa, with a dash of chili or sesame oil.”]
Ingredients:
– 2 lbs Salmon Filet (with or without skin)
– 1/2 to 1 cup Dijon Mustard
– 1/2 Red Onion sliced thin
– 2 tablespoons of Capers
– 5 tablespoons Olive Oil
– 1/2 teaspoon Salt
– 1/2 teaspoon Pepper (fresh ground pepper if possible)
– 2 Tomatoes chopped
– 1 sprig of Fresh Dill, chopped
Directions:
Preheat oven to 400 degrees Fahrenheit (or 375 degrees if you are using a convection oven).
Place the salmon, skin side down, on a lightly olive oiled baking sheet (2 to 3 tablespoons). Drizzle 1 to 2 tablespoons of olive oil on the salmon, and evenly spread it on the surface of the fish.
Salt and pepper the salmon. Spread the Dijon mustard all over the fish.
[NOTE FROM PAUL: “The Dijon mustard should cover the fish sufficiently.”)
Lay the sliced red onions on top of the Dijon, and sprinkle the capers and dill onto the mustard as well. Spread the chopped tomatoes in the baking dish around the base of the fish. Salt and pepper season the tomatoes.
Place the baking dish in the center of the oven, and cook for 10 - 12 minutes.
[TIP FROM PAUL: “Check the salmon in the thickest section after 10 minutes. The salmon should be the slightest pink. If not, put it back in the oven for another minute or two and check it again).]
[NOTE FROM MARK: I like the edges on my salmon slightly browned, and the fish firmly cooked so you can go to 15 minutes bake time if you like that effect.]
Pull the salmon out of the oven, and let it sit for 1-2 minutes. Slice it into 4 pieces and serve.
[SUGGESTION FROM MARK: Slice the salmon into four portions before you put the Dijon mustard, onions, capers and dill on it, so you don’t destroy the pattern you create atop the fish.]
[SERVING SUGGESTIONS FROM PAUL: “Wasabi Mashed Potatoes (‘Smashed Potatoes’ in our house!). Or, Broiled Brussels Sprouts and Asparagus with Truffle Salt and Olive Oil. Or, Rice or Quinoa, with a dash of chili or sesame oil.”]