This updated French bistro dish makes a simple dinner any night of the week. You might want to consider doubling the batch and using the remaining salmon in a tossed salad the next day, or even as the salmon topper in the Warm Salmon Salad with Crispy Potatoes.
- 1. Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.
- 2. Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.
- 3. Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.
article courtesy of KitchenDaily.com