Baked Spicy Mustard Wild Salmon

When I find something I like in the kitchen I tend to try it on every dish I can. Here I’m using this delicious fermented chile paste to spice up my baked salmon!

• Preheat the oven to 425.

• In a small bowl mix:

  • 1 tbsp of stone ground mustard

  • 1 tbsp of Dijon mustard,

  • 1 tbsp of fermented chile paste

  • 1 tbsp of soy sauce.

I’m using frozen wild salmon I bought at Whole Foods and defrosted in the refrigerator overnight.

Take 2 filets from the packaging and pat them as dry as possible. They’ll be a lot of water since they were frozen.

Place aluminum foil on a baking sheet, add 1 tbsp of olive oil and 2 pinches of sea salt.

Place the 2 filets on the baking sheet, skin side down, and then evenly coat them with your mustard and chile mixture. Place in the oven and cook for 7 minutes.