OUR DAUGHTER sent us whole salmon for Christmas one year, so I searched the web and found this recipe. I have served this with a wild rice pilaf, and a green vegetable. With these colors, it makes a lovely presentation. --Judy Wilson, Sun City West, Arizona
- 3-1/2 teaspoons cider vinegar
- 1 tablespoon sugar
- 1 tablespoon Dijon mustard
- 3/4 teaspoon ground mustard
- 2 tablespoons canola oil
- 2 salmon fillets (6 ounces each)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup soft bread crumbs
- In a blender, combine the vinegar, sugar and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream.
- Place salmon, skin side down, in a greased 8-in. square baking dish. Sprinkle with thyme, salt and pepper.
- Spread mustard mixture over fillets; gently press bread crumbs on top. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Originally published as Mustard-Crusted Salmon in Reminisce August/September 2007, p49
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Mustard-Crusted Salmon
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 7, 2013
"I have been making this recipe for several years. It is my family's mot requested way to have salmon."