Salmon Supreme

Here's a great marinade for oven-roasting salmon:
roast three whole garlic bulbs drizzled with olive oil in the oven. In a blender put in roasted cloves, Key Lime juice (or fresh lemon juice), olive oil, Dijon mustard, and a tad of maple syrup. Blend until thick (there may still be some chunks of garlic which is all to the good). Line a baking pan with parchment paper, place filet on top, slather marinade on top, cover with saran wrap and put in refrigerator for the day. Remove saran wrap (don't remove marinade), sprinkle tarragon, pink peppercorns and dill on top... bake in 350 degree F oven until there is no resistance when poked with a fork. Remove from oven, grab hold of the parchment paper and slide the filet gently onto a platter ( the skin underneath will remain on the parchment paper) Serve with asparagus and a pilau of wild rice. Here's an easy lowfat sauce for fish and asparagus...take 3-4 TBS Dijon mustard, slowly whisk in Key Lime or lemon juice until creamy, add sugar to taste, top with dill.