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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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 Ingredients:
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 |
Directions:
1. In a blender, combine the vinegar, sugar and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream.
2. Place salmon, skin side down, in a greased 8-in. square baking dish. Sprinkle with thyme, salt and pepper.
3. 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.
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