Recipe - Dijon Salmon

1 Whole salmon; warmed
One fourth cup Dijon mustard; One fourth inch
thick
One fourth cup Olive oil
6 Cloves garlic; peeled and
chopped
One fourth teaspoon Ground red pepper
1 Lemon juice
1 teaspoon Capers; preferable small
Salt; to taste

The salmon was to be 46 lbs (serving 810). I had half a salmon and also
cut the tail off to fit in the pan. I also stabbed it with a fork a few
times because the skin is so tough I was afraid that the flavors wouldn't
get in. Wash salmon. Dry. Place in foil lined baking pan. Mix together
ingredients, coat fish and let stand 1015 minutes. Bake at 375 degrees 40
~ 50 minutes until tender when flaked with fork.

Recipe by: Ismael Merchant Passionate Meals

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Jul
03, 1998, converted by MM_Buster v2.0l.