Recipe: Baked Salmon with Mustard-Crumb Crust
May 13th, 2008 Categories: Recipes
2 tablespoons plus 1 teaspoon white vinegar
2 tablespoons of sugar
2 tablespoons Dijon mustard
1 1/2 teaspoons dry mustard
1/3 cup vegetable oil
4-6 to 7 ounce salmon filets
Dried thyme
1 cup fresh French bread crumbs (just break French bread and whirl in a food processor for a few seconds. It is easier to use if you mix some melted butter with the crumbs.)
Preparation: Place vinegar, sugar and both mustards in a blender or food processor. With machine running, slowly pour in oil until a medium-thick sauce forms. (This step can be done ahead of time—like a day ahead—-and chilled).
Pre-heat oven to 375 degrees. Lightly grease a 13 by 9 inch baking dish. Arrange salmon in dish and season with thyme, salt and pepper. Spread 1 tablespoon mustard sauce over each filet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes. Serve with remaining mustard sauce separately.
Recipe source: Chef: Bob Nicol of the LedgeStone Grille & Nicol’s Fine Dining; Stonebridge Village, Branson, MO.
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