This dish is elegant enough for company, quick enough for a "desperation dinner," and convenient enough for any cook. You can put it together at the last minute or assemble it in the morning so it's ready to cook when you are. Serve with an almond rice pilaf and grilled asparagus spears. Very Heart Healthy!

Preparation time: 3 min.
Cooking time: 6 min.

2 tablespoons snipped fresh dillweed or 1 teaspoon dried
2 tablespoons Dijon mustard
1 tablespoon honey
6 salmon fillets (about 4 oz each)
Canola or olive oil cooking spray
Handful of chervil or Italian parsley, for garnish

Preheat grill on high, or preheat broiler to 450 deg. F.

In a small bowl, whisk together dillweed, mustard, and honey.

Rinse salmon and pat dry with paper towels. Brush mustard mixture all over flesh side of salmon.

If broiling fish, spray a baking sheet with vegetable oil spray. Put fish skin side down on grill or baking sheet. Grill or broil about 6 inches from heat for about 6 minutes, roughly 3 minutes on each side, or until fish is barely translucent at its thickest part and sides are beginning to flake when tested with a fork. I think grilled salmon tastes best when a darker line of flesh still shows in the middle of the fillet. Fish will cook a little more after you remove it from the heat, so watch for overcooking. Garnish with chervil or parsley, and serve.

Makes 6 servings, 3 oz fish per serving.

Calories: 152
Protein: 23g
Carbs: 4g
Cholesterol: 84mg
Total Fat: 4g
Saturated 1g
Polyunsaturated: 1g
Monounsaturated: 2g
Fiber: 0g
Sodium: 177mg