Friday, March 11, 2011

Triple Mustard Salmon

This recipe is from my latest issue of Food and Wine and it is definitely a new favorite. I wasn't sure how it would turn out (too mustard-y? too bland?) but it is a perfect balance of flavors, and has an amazing crisp texture on the outside and soft warm wonderful fresh salmon goodness on the inside. I had to make a few tweaks from the orginal recipe (I think there may have been some errors with theirs...), and they are incorporated below.
This is also super fast and easy -- will definitely be doing this one again and again.

3 tablespoons toasted wheat germ
1 tablespoon yellow mustard seeds, crushed
2 6-8 ounce skinless salmon fillets
Salt and freshly ground pepper
2 1/2 tablespoons Dijon mustard
1 1/2 teaspoons dry mustard
1 tablespoon canola oil (or a healthy dose of Pam)


1. In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over each side of the fillets. Dip the fillets in the wheat germ mixture one side at a time until thickly coated.
2. In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the salmon to plates and serve crust side up.

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