|
1 2-pound fillet of fresh
Chinook salmon, or
4 steaks
|
1 1/2 tablespoons olive
or vegetable oil
|
1 teaspoon Dijon mustard
or dry mustard
|
1 teaspoon freshly ground pepper
|
Salt
to taste
|
|
|
Season and preheat the plank to 375 degrees F.
|
Place the fish (skin side down, if a fillet) into the oval of the preheated plank. Combine the oil, mustard, pepper, and salt. Brush over the fillet. Bake until salmon is opaque in center, about 25 minutes.
|
Reprinted by permission of Chinook Planks. All rights reserved.
|
|
| Nutrition Facts |
|
Serves 4
Facts per Serving
|
|
| Calories: |
313 |
Fat: |
15g |
Carbohydrates: |
0g |
| Cholesterol: |
52mg |
Sodium: |
1810mg |
Protein: |
42g |
| Fiber: |
0g |
% Cal. from Fat: |
43% |
% Cal. from Carbs: |
0% |
|
|
© 1998-2002 Cooking.com
|
|