Baked Shad glazed with Dijon Mustard, Capers and Dill
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Shad fillet
- 1 tbsp butter
- 1/2 fresh lemon
- 1 tbsp Dijon mustard
- 1/4 c fish stock, white wine or water
- 1 tsp capers
- Pinch of fresh dill
Directions
1.Lightly season shad fillet. Place in moderately hot non-reactive skillet with touch of butter. Transfer to 375-degree oven. Bake about 3 minutes until shad is halfway done.
2.Glaze lightly with Dijon mustard. Squeeze lemon over the shad. Add splash of white wine, fish stock or water(about 1 fl. oz). Continue to bake 2-3 minutes until shad is almost cooked. Carefully remove the shad to the plate. Swirl 1 tsp butter into pan juices, then add capers and fresh dill.
3.Spoon butter sauce over the shad. Serve with your favorite green vegetable, such as broccoli or green beans and mashed potatoes.