Eating Pegan | Easy Dijon Chicken Or Salmon

Easy Dijon Chicken Or Salmon

1 teaspoon extra virgin olive oil for chicken, 1 tablespoon for salmon
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 teaspoons Dijon or spicy brown mustard
½ to 1 teaspoon dried thyme, rosemary, tarragon, or other herbs of your choice
2 pounds bone-in, skin-on, free-range chicken thighs or 1 ½ pounds skin-on, wild-caught salmon fillets

  • Step 1 : Preheat the oven to 350°F.
  • Step 2 : Combine the olive oil, salt, pepper, mustard, and herbs in a small bowl.
  • Step 3 : Rub the mustard mixture over the chicken and under the chicken skin or on both sides of the salmon until completely covered. Cook immediately, or for a more flavorful dish, cover and set aside in the refrigerator to marinate for at least 1 hour; salmon should marinate for no longer than 3 hours.
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