 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
I SO wanted to like this but with that said if I were rating it I would probably give it 4 stars for flavor but only 3 stars for appearance and texture. The bread crumbs never crsiped up and I even broiled the salmon for a few minutes. I didn't want to keep broiling it because I didn't want to overcook the fish. I did use gluten-free breadcrumbs (which might be why they didn't crisp. ) So any suggestions would be appreciated because the actual flavor of the dish was REALLY good. Ingredients:
3 1/2 tablespoons cider vinegar |
1 tablespoon sugar |
1 tablespoon dijon mustard |
3/4 teaspoon ground mustard |
2 tablespoons canola oil |
2 (6 ounce) salmon fillets |
1/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup breadcrumbs |
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 8X8 square baking dish. Sprinkle with thyme, salt, and pepper.
3. Spread mustard mixture over fillets; gently press breadcrumbs on top.
4. Bake at 350 degrees F for 20-25 minutes until breadcrumbs are browned and fish flakes easily with a fork.
|
|