Herbed Mustard Salmon à l'Antler

Source: me

salmon fillets
finely chopped fresh herbs (cilantro, parsley, thyme, oregano, maybe others...)
Dijon mustard
olive oil
capers
green peppercorns in oil (optional)

• Preheat oven to 375F.
   
• Sauté the salmon in an oiled skillet to brown.
   
• Put it fillets into a glass pie plate. Apply a thickish layer of the chopped herbs to the top of each fillet. Press it on. Add the capers and peppercorns on top.
   
• Pipe two rows of mustard along the length of the fillet, on top of the herbs. (Since Dijon mustard doesn't come in squeeze bottles, put it into a cake-icing-decorator gizmo and apply it that way. Spreading it on with a knife would probably make a mess of the herbs.)
   
• Drizzle some oil on top of the fillet, and put some in the bottom of the plate. Place the plate into the oven. Bake for 15 minutes. Serve.

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