GLAZED SALMON

Ingredients

• 12-16 oz center cut salmon filet 

• Salt and Pepper to taste or Lemon Pepper

• 1 TBSP fresh lime juice 

• 1 TBSP gluten-free Teriyaki sauce (I use S&F Chef Sauces from Whole Foods)

• 1-2 TBSP melted Kerrygold butter or Coconut Oil
• 1 TBSP Dijon mustard*
• 1 TBSP mustard seeds* 
• 1 tsp honey*

• (*** I've used 1 generous TBSP of “Honeycup Uniquely Sharp Mustard” instead of the mustard seeds, honey, and Dijon.  Use amount to taste.)

• 2 TBSP chopped flat leaf parsley (I used a dill and dried parsley combo)
• 2 TBSP gluten-free panko crumbs or almond meal

Directions

1. Preheat oven to 225 degrees, positioning center rack.
2. Arrange salmon skin side down on flat, low-sided baking pan. Sprinkle with salt and pepper and/or lemon pepper.
3. Spread lime juice, then Teriyaki sauce over filet.
4. Melt the butter or oil and stir in honey mustard. When well incorporated, spread glaze over filet.
5. Sprinkle parsley and crumbs over all. 
6. Roast about 25 to 30 minutes until salmon turns opaque. For a crisper topping, broil on High for a few minutes.