FEEDS: 2

WHAT YOU'LL NEED:

• 1 tangerine, a Clementine is great
• 2 T. Dijon mustard
• 1 scallion, finely chopped
• 2 salmon filets, single portion each

LET'S COOK

Wash the tangerine well and dry it. Use a fine grater to grate the rind of the tangerine into a small bowl. Cut it in half and juice it. Add the juice to the grated rind. Stir in 2 tablespoons of Dijon mustard and the chopped scallion. Pour the mix over the salmon filets and completely slather the fish with the sauce. Cover the dish and refrigerate for at least an hour. During that time, be sure to smear the salmon in the sauce and turn over once or twice.

This salmon is great grilled. Be sure to preheat the grill, scrape it clean and then to spray with a bit of aerosol oil. Place the salmon on the grill skin side down. Spoon with the remaining sauce on the filets and cook about 4-5 minutes. Turn the salmon over and cook until it’s done to your taste. Normal cooking time is 4-6 minutes per side depending on the thickness of the salmon and the intensity of your fire.

This can also be broiled. Just be sure to broil the skin side up first.That way, the fleshy side is broiled to perfection last, then served with the nice side up.

Serve with some rice pilaf, a few asparagus spears and a garnish of a slice of tangerine and a parsley bud.

MORE IDEAS:

A small orange will work in place of the tangerine.