This recipe was excerpted from Great Fish Quick by Leslie Revsin

4 servings
Prep and cooking time 30 minutes

Most of the ingredients for this can be sitting around in your pantry for months--and it's a snap to make. The honey mustard sauce is also good with scallops and shrimp, not to mention chicken, if I dare speak of a nonswimmer!

• 6 tablespoons prepared Honeycup mustard (supermarket mustard shelf)
• 1 tablespoon balsamic vinegar
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons finely chopped fresh ginger
• 1 medium garlic clove, finely chopped
• Four 7-ounce salmon fillets, each 1 1/4" thick at the thickest part
• Salt and freshly ground black or white pepper to taste
• Optional: fresh cilantro leaves, green and white parts of slivered scallions, or other fresh herbs

Preheat the oven to 425F

Place the mustard in a small mixing bowl and whisk in the vinegar, soy sauce, ginger, and garlic. Set the sauce aside, or cover and refrigerate it for up to a month. (Yes, really!)

Lightly oil the bottom of a baking pan large enough to hold all the fillets comfortably. (This helps to prevent any dripping sauce from burning onto the bottom of the pan.) Place the fillets in the pan and season them lightly with salt and more heavily with pepper. Spoon a tablespoon of sauce over the top of each fillet. Roast the fillets until their sides are slightly springy when pressed, 10 to 12 minutes--they will be slightly underdone at this point. Or roast another minute or two for well done.

To serve: Place the fillets on warm dinner plates. (If the skin sticks to the pan, slide a metal spatula between the skin stuck to the pan and the bottom of the fillet to lift it out, leaving the skin in the pan.) Spoon a little more sauce over each fillet, or serve it on the side, and sprinkle each fillet with cilantro leaves, scallions, or other fresh herbs, if desired. Serve right away.

Excerpted from GREAT FISH, QUICK by Leslie Revsin Copyright© 1997 by Leslie Revsin. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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