Honey Mustard Salmon with Capers

Serves 4

Ingredients:

Directions:

1. *Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with cooking spray; set aside. Pat salmon fillets dry with paper towels and rub all over evenly with olive oil and sprinkle with salt and pepper. Spread honey mustard thickly over each salmon filet and sprinkle with capers.
2. Bake until nearly cooked through, about 20 minutes. Remove from oven and cover; let cool 15 minutes. Remove skin and transfer to refrigerator to chill completely, at least one hour. To serve: flake with a fork and serve with crackers or toasted baguettes as an appetizer or as a topping for a cold salad. Can be made one day ahead.
3. *Chef’s note: Can also be grilled. Brush salmon with olive oil and sprinkle with salt and pepper. Spread honey mustard over top. Grill over medium-high heat, flesh side down first, about five minutes. Flip over with spatula so salmon is skin side down and brush top with more honey mustard and sprinkle top with capers. Cover and cook another 4 minutes. Transfer to platter and chill in fridge at least 1 hour to overnight. Great as a cold salad topping!