Mustard Crusted Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 lb fillet of Salmon, skin removed (can be done with individual fillets)1 slice whole wheat bread 1 1/2 tsp olive oil1 pat of butter1 heaping tsp white grated horseradish4 tsp dijon mustard (delicious with whole grain)1/2 tsp salt1/2 tsp black pepper
Pre-heat your oven to 375 degrees.
If your bread is very fresh, place in the oven or a toaster briefly to dry it out a bit. Place bread in a food processor to grind into breadcrumbs. You can skip this step and use about 1/2 cup plain breadcrumbs if you wish. Put crumbs in a small bowl and mix with horseradish, thyme, salt and pepper, and 3/4 tsp olice oil. Mix thoroughly until horseradish is well distributed and olive oil has slightly moistened the crumbs.
Heat a nonstick frying pan with oven safe handle. Add remaining oil and butter to pan. When pan is very hot, place salmon in pan, side that had the skin up. Cook for 3 min.
Flip the salmon in the pan so it is skin side down. The first side should be somewhat browned. Coat the top of the salmon with the mustard, and then cover with the breadcrumbs, packing them down lightly on the fish. Place the pan in the oven, middle rack, for about 5 minutes to cook through and brown the breadcrumbs. Let sit for 3-5 minutes for carryover cooking.
Serve with salad and veggies of your choice for a fabulous dinner!
Makes 3 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user HOPELS.
If your bread is very fresh, place in the oven or a toaster briefly to dry it out a bit. Place bread in a food processor to grind into breadcrumbs. You can skip this step and use about 1/2 cup plain breadcrumbs if you wish. Put crumbs in a small bowl and mix with horseradish, thyme, salt and pepper, and 3/4 tsp olice oil. Mix thoroughly until horseradish is well distributed and olive oil has slightly moistened the crumbs.
Heat a nonstick frying pan with oven safe handle. Add remaining oil and butter to pan. When pan is very hot, place salmon in pan, side that had the skin up. Cook for 3 min.
Flip the salmon in the pan so it is skin side down. The first side should be somewhat browned. Coat the top of the salmon with the mustard, and then cover with the breadcrumbs, packing them down lightly on the fish. Place the pan in the oven, middle rack, for about 5 minutes to cook through and brown the breadcrumbs. Let sit for 3-5 minutes for carryover cooking.
Serve with salad and veggies of your choice for a fabulous dinner!
Makes 3 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user HOPELS.
Nutritional Info Amount Per Serving
- Calories: 358.1
- Total Fat: 16.7 g
- Cholesterol: 110.9 mg
- Sodium: 700.5 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.1 g
- Protein: 39.8 g
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