Chef’s Tip: The easiest way to see if your fish is cooked through is to pierce it, very carefully, with a small knife in the center of the fish. Remove and gently touch your lip with the end of the knife. If it feels hot, the fish is done.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li> Olive-oil spray</li>
<li>2 (6 oz) wild salmon-grain mustard</li>
<li>1 tbsp whole-grain mustard</li>
<li>1 tbsp agave nectar</li>
<li>1/4 tsp balsamic vinegar</li>
<li>1/4 tsp dried chili flakes</li>
<li>1/2 tsp toasted sesame oil</li>
<li>1/2 tsp finely chopped Thai basil (optional)</li>
<li> For Green Beans</li>
<li>1 Ib green beans, trimmed</li>
<li>4 tsp chopped fresh dill</li>
<li>1 tbsp minced shallot</li>
<li>1 tbsp extra-virgin olive oil</li>
<li>1 tbsp lemon juice</li>
<li>1 tsp whole-grain mustard</li>
<li>1/4 tsp salt</li>
<li>1/4 tsp freshly ground pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 420. </li>
<li>Cover an oven tray with aluminum foil and spray with olive-oil spray. </li>
<li>Place the salmon, skin-side down (if you have the skin on) on the oven tray. </li>
<li>In a bowl, mix together mustard, agave, vinegar, chili flakes, sesame oil, and basil. Pour on top of salmon. Bake for about 10 minutes, or until the salmon reaches an internal temperature of 160. </li>
<li>Directions For Green Beans: Bring an inch of water to a boil in a large sauté pan. Add green beans, cover, and cook until tender -- crisp, about 2-3 minutes. Remove from heat and keep warm. <h5 class="post-actions__title">Want a copy on the go?</h5>
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