This store-bought ingredient isn't just for dessert.
Welcome to Jesse Fixes Dinner, a series in which food editor Jesse Szewczyk shares his best tricks for effortless weeknight cooking. Cooking salmon at home can be intimidating. Most people have a laundry list of proteins that come before it as go-tos in their arsenals, like ground turkey, pork chops, and even tofu.
Then the real magic happens in the form of a lemony, mustardy glaze that’s speckled with garlic. Combine a big scoop of lemon curd with Dijon mustard, salt, grated garlic, and a splash of Worcestershire sauce. The sweetness of the curd combined with the sharp notes of the add-ins creates a flavorful glaze that’s prime for smearing atop salmon fillets. As far as what type of lemon curd to use: any curd made with real sugar that isn’t flavored with additional ingredients is fair game.
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