Salmon in Lemon-Mustard Glaze
It provides quality protein and omega-3 from the salmon, while the quick lemon-mustard glaze brightens the flavor without sweet sauces or starch. Fast pan cooking helps keep the center juicy, so the fish stays tender instead of drying out.
Mix Dijon mustard (10 g), lemon juice (15 g), table salt (2 g), and black pepper (1 g) into a smooth glaze. Pat the salmon (180 g) dry with paper towels so the surface browns better.
Heat a frying pan over medium heat and melt the ghee (10 g). Place the salmon in the pan, skin side down first if the piece has skin, and cook for 4-5 minutes until the underside turns golden.
Turn the fish over and cook for another 2-4 minutes depending on the thickness. At the very end, lower the heat, brush the salmon with the lemon-mustard glaze, and warm it for 30-60 seconds more so the glaze sets without drying the fish.
Transfer the salmon to a plate and scatter parsley (5 g) over the top. Serve at once while the center is still juicy and tender.
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