Recipe Instructions:
Ingredients
2 salmon filets, about 6 ounces each
1 tablespoon coconut oil
62.3 g dijon mustard, or grainy mustard if you don't like the "horseradish" quality of dijon mustard
zest from 1 orange
salt and pepper
Instructions
Preheat your oven to 450 degrees with the rack in the upper 3rd, and heat an oven safe skillet over medium high heat.
In a small mixing bowl, combine the dijon mustard and orange zest. Stir to combine.
Dry your salmon filets well so they will get a crispy crust, then season with salt and pepper.
When the skillet is heated, melt the coconut oil and cook the salmon. If your salmon has skin, start it with the skin side up. Cook for 5 minutes until the salmon is crispy and golden brown. Flip the salmon, then top the cooked side with the orange mustard glaze.
Finish the salmon in the oven and cook until the internal temperature is 165 degrees, usually about 5-8 minutes, depending on the thickness of your salmon.
Serve warm with wedges of orange.
