Oven-baked salmon with mayo, mustard and dill crust

Name: Oven-baked salmon with mayo, mustard and dill crust
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Québécoise
Ingredients: ½ cup (125 ml) light mayonnaise; 1 tsp (5 ml) salted herbs from Bas-du-Fleuve; 1 tbsp (15 ml) Dijon mustard; 1 tbsp (15 ml) whole grain mustard; 1 tbsp (15 ml) white wine; 1 tbsp (15 ml) fresh dill, chopped; 1 tsp (5 ml) olive oil; 4 French shallots, sliced into rounds; 800 g (1 ¾ lb / 28 oz) salmon fillet, skin on; Ground pepper

Preparation 15 minutes
Cooking 25 minutes
Servings 4
Freezing I do not suggest

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Ingredients

½ cup (125 ml) light mayonnaise
1 tsp (5 ml) salted herbs from Bas-du-Fleuve
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) whole grain mustard
1 tbsp (15 ml) white wine
1 tbsp (15 ml) fresh dill, chopped
1 tsp (5 ml) olive oil
4 French shallots, sliced into rounds
800 g (1 ¾ lb / 28 oz) salmon fillet, skin on
Ground pepper

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Preparation

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
In a bowl, combine the mayonnaise, salted herbs, both mustards, white wine, dill and olive oil. Season with pepper to taste.
Spread the shallots over the baking sheet. Place the salmon fillet over the shallots, skin side down, and generously coat with the mustard mixture.
Bake for 20 to 25 minutes or until the fish is cooked through and the flesh flakes easily with a fork.
Serve over basmati rice with your choice of vegetables.