The perfect recipe for a delicious salmon main course.

Tip: you always want to pick a salmon that has that gorgeous pink color for maximum freshness. If the salmon smells fishy – than it is old – Fresh Fish barely has a smell to it.

1 side of Salmon, Skin On
1/4 cup favorite Dijon Mustard
1 tsp. dried dill
Kosher Salt & Black Pepper
1 leek, sliced1 bunch fresh cilantro
1 bunch fresh dill
1 bunch fresh parsley
1 bunch fresh thyme
2 cups white wine
2 lemons, sliced into rounds

Pre-heat oven to 375
Rinse your fish and pat it dry. In a small bowl mix together the mustard, & dill.  Place your fish into a aluminum pan skin down. Sprinkle generously salt and pepper over the fish, rubbing it into the flesh. Then using a pastry busy, generously coat the fish with the mustard mixture.
Now gather all the bunches of fresh herbs you have and cover the salmon in its entirety. Pour the wine over the Salmon and then add the lemon pieces on top of the herbs.
Cook covered in oven for 25 minutes – and then uncover and cook for an additional 5-6 minutes. Remove all herbs from the Salmon and serve sliced with the wine sauce.

For A Bonus Dipping Sauce
1/2 cup mayonnaise
1/4 cup spicy brown mustard (such as Gulden’s)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
1 tablespoons (packed) golden brown sugar
1 tablespoons fresh lemon juice
1teaspoons finely grated lemon peel
Whisk everything together and serve on the side of the fish.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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