Salmon Fillet with Mustard Glaze
by Owner and Chef Serge Gorge
of Bistro Grill Great Neck

1 salmon fillet (1 ½  to 2 lb.)
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon honey
¼ tablespoon grated lemon peel
1 tablespoon lemon juice
Parsley sprigs
Lemon wedges
Salt and pepper

Rinse salmon fillet and pat dry.  Place fillet, skin side down, on a piece of heavy duty foil set in a rimmed 10 by 15 inch pan.  With a pair of scissors, cut through foil around the fish.  Discard the foil rim.  Mix the mustard, oil, honey, lemon peel and lemon juice.  Brush fish with all of the mustard mixture.  Broil fish about 10 inches from heat just until it looks slightly translucent and wet in thickest part (cut to test) 9 to 12 minutes.  Lift foil to transfer fillet to a serving platter.  Garnish with parsley and lemon wedges.  Add salt and pepper to taste. 

Makes 4 to 6 servings.

A Closer Look into Farm-Raised Salmon

By winter, the season for wild salmon is over in most parts of the West.  If you yearn for fresh salmon now, farm-raised fish is the kind you're most likely to find?  As part of the developing aquaculture industry, more and more salmon are being raised in ocean pens and land-based tanks in location all over the world.  Growers can control production and harvest to provide this fish fresh at times when most wild salmon is available only frozen.  Cook farmed salmon as you do wild fish.  But don't be surprised if it has a milder flavor and softer texture.

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