Bristol Bay Sockeye with Garlic Dijon Lemon Glaze
I'm a big fan of a glaze or sauce with some fat in it when cooking previously frozen fish - I think it really helps to keep the moisture in when the fish is cooking and enhances each bite when it's...
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Ingredients
- 1 pound wild sockeye, pin bones removed
- 1 T fresh parsley, minced
- 3 large cloves garlic, minced
- 3 T fresh squeezed lemon juice
- 3 T olive oil
- 1 heaping T Dijon mustard
- salt, pepper
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