Salmon with Mustard Crumb Sauce
(Chris - maymaiden)
of the breadcrumbs & sugar, although there's not much of either
in the recipe. I was skeptical with the mustard/salmon combination
but both DH and I love it.
plus 1 teaspoon distilled white vinegar - or white wine
2 tablespoons sugar – I use less
2 tablespoons Dijon mustard
1 1/2 teaspoons dry mustard
1/3 cup vegetable oil
4 6-to 7-ounce salmon fillets
Dried thyme - or dill (as much as you like)
1 cup fresh French breadcrumbs
vinegar, sugar and both mustards in blender. With machine
running, slowly pour in oil and blend until medium-thick sauce
forms. (Can be made 1 day ahead. Chill.)
oven to 375°F. Lightly grease 13 x 9-inch baking dish. Arrange
salmon in prepared dish, skin side down. Season with dried
thyme, salt and pepper. Spread 1 tablespoon mustard sauce
over each fillet, covering completely. Press breadcrumbs onto
fish. Bake salmon until cooked through and crumb topping is
crisp and golden brown, about 18 minutes.
large spatula as aid, transfer salmon fillets to platter.
Serve, passing remaining mustard sauce separately.