Cheesy Baked Pink Salmon with Cilantro and Mustard

Juicy fish with cheese, good for a light dinner! As a rule, preparing pink salmon tasty so that it is not dry without using mayonnaise can be a difficult task. The main secret is a short baking time and a proper, dense cheese cap!
cook time: 40 min
Hazel Farrow
Cheesy Baked Pink Salmon with Cilantro and Mustard

Nutrition Facts (per serving)

190
Calories
13g
Fat
1g
Carbs
17g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Olive oil 3 tbsp
Salt to taste
Ground hot pepper to taste
Lemon juice 3 tbsp
Hard cheese 100 g
Grainy mustard 2 tbsp
Green cilantro 50 g
Pink salmon 700 g

Recipe instructions

Step 1

Step 1
How to bake pink salmon with cheese? Free pink salmon fillet without scales from fins and cut into portions. The width of each piece is approximately five centimeters. Place the pink salmon, skin side down, on a baking dish pre-greased with a drop of olive oil. Sprinkle each piece with lemon juice. Salt and pepper the fish to taste.

Step 2

Step 2
Wash fresh cilantro and shake to remove excess moisture. Chop finely.

Step 3

Step 3
For the marinade, mix grain mustard (with mustard seeds) and olive oil. Add finely grated (or pressed) garlic. Mix marinade with cilantro.

Step 4

Step 4
Spread the marinade evenly over each piece of prepared pink salmon.

Step 5

Step 5
Grate the sharp cheese on a coarse grater. Generously sprinkle cheese on top of pink salmon. Bake the fish for twenty minutes to half an hour in an oven preheated to 200 degrees. The cheese should be completely melted, and an appetizing golden brown color will form on the surface. Baking time and temperature depends on your oven!

Additional rubrics

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