Salmon with Garlic and Dijon

M always cooks any fish that we get, mainly because I'm afraid I'll dry it out!  He bought some salmon for dinner but we ended up going out that night and then he went to work for the week.  Since I didn't want to waste the fish, I was determined to find a recipe I could make.  I found this one and thought it would be easy enough for me and B would like it.  Wow - this was a hit!!  B not only loved it, she devoured it and asked for more!  This is a winner and will be made again!

Instructions: 
1.5 lbs salmon 
2 Tbsp fresh parsley, finely chopped - I didn't have any so I just used some dry parsley
2 large OR 3 small cloves of garlic, pressed
1.5 tsp Dijon mustard 
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/8 cup mild olive oil
2 Tbsp fresh lemon juice
Lemon slices (mostly for effect)

Directions: 
Preheat the oven to 450 degrees F.
Line a rimmed baking dish with foil. (you will regret it if you skip this step...clean up will be messy)In a small bowl, combine 2 Tbsp freshly chopped parsley, 2-3 cloves pressed garlic, 1.5 tsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 1/8 cup olive oil and 2 tbsp fresh lemon juice. Mix well. 
Cut salmon into even portions: Lay them onto your lined baking dish skin side down. 
Generously brush all sides of your salmon with the sauce and top with fresh lemon slices
Bake at 450 °F for 12-15 minutes or until just cooked through.  I had thicker slices of fish so mine took the full 15 minutes.  

Enjoy!

Salmon Cream Cheese Wraps

We have a local event here every 1st Sunday in May (Point to Point).  I haven't been in years but for the last couple of years, my neighbors and I do a "Post Point to Point People Watching Party" on our front steps.  It's quite comical to watch some of the party-goers come home!!  I made these salmon wraps as an appetizer to munch on.  They turned out really nice.  I think next time, I'd try veggie cream cheese or more dill weed spice.  I found the recipe here.

Ingredients:
6 small flour tortillas
12 oz smoked salmon
1 small container of Greek Yogurt
1 small container of 1/3 less fat Cream Cheese
Dill weed (I didn't measure the amount I put in - a couple shakes)
Pepper
Iceburg Lettuce, shredded
Capers / Lemon juice, Optional

Directions:
Mix equal amounts of yogurt and cream cheese in a bowl (I used 3 tablespoons of each but could probably have done 2 of each)
Add pepper and dill weed to taste
(I omitted the capers and lemon juice)
Heat tortillas in microwave for about 15 seconds so they are easier to wrap
Spread a little of the yogurt/cream cheese mixture on a tortilla (leave room around the edge so it doesn't leak out when you wrap it)
Add a little shredded lettuce & a few pieces of salmon
Wrap up the tortilla and repeat with the others
You can serve them immediately or wrap them in saran wrap and chill
I cut mine into pinwheel pieces for an appetizer but they would be good as a wrap / sandwich too!