Easy, delicious and fast! I found this recipe in a 1990s Bon Appetit magazine and have been making it ever since. The mustard sauce pairs well and the crunchy top compliments the soft salmon. Everyone will know you're an amazing home chef when you serve this dish. It will soon be your go-to salmon recipe.
You'll end up with extra sauce so keep it in an air-tight container in the fridge for the next time you make it. This way you just need to pull out the sauce for a super fast meal. If you don't have bread crumbs, pinch hit with a piece of whole grain bread or two. Just break it into small pieces using your hands, knife or blender/food processor.
Prepare ahead of time, perhaps the night before, keeping it on the baking pan stored in the refrigerator, wrapped tight. If storing for more than an hour or so, I'd suggest placing the breadcrumbs on the salmon at the last minute. Enjoy!
Prep Time: About 30 minutes or if the sauce is pre-prepared, around 20
Serving Size: 2 adults, 2 children
One recipe change ... I removed the sugar! It's not necessary at all
2 tablespoons plus 1 teaspoon distilled white vinegar
2 tablespoons Dijon mustard
1 1/2 teaspoons dry mustard
1/3 cup vegetable oil - read about choosing healthy cooking oils here
3 5-6 ounce salmon fillets - I like the Icelandic
1 cup fresh whole grain breadcrumbs
* An easy clean-up method for baking sheet is to line with parchment or waxed paper, aluminum foil or a silpat mat
Place 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.)
Preheat 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.
2-3 ounces of salmon, one cup of vegetable or fruit, a whole grain like a slice of whole grain bread or wild rice with mushrooms and pair with a glass of water or organic milk.
Salmon recommendations from Seafood Watch on sustainable seafood
Everything to know about whole grains in breads, pastas, etc. from Whole Grain Council - great information!
Try to purchase ingredients that are locally grown or produced and visit a local farmer's market.
small bowl with lid
waxed paper/parchment paper/aluminum foil