Summer Salmon

Choose wild king salmon to make this easy and delicious recipe as a lunch or dinner entrée. To add a condiment, chop a few leaves of tarragon or thyme, add it to a spoonful of mayonnaise, squeeze in a few drops of lemon juice and mix well. Serve the salmon with a salad, summer vegetables and a glass of rosé wine.

Serves 2

2 – 6 ounces each wild king salmon fillets
*skin on with scales removed, or with skin removed
1/3 cup oyster crackers, Saltine crackers, or dry breadcrumbs
1 ½ teaspoon extra virgin olive oil
pinch of salt
pinch of freshly ground pepper
Dijon mustard (I like the Edmond Fallot brand)
extra virgin olive oil

Preheat oven to 450°

Place the crackers in a plastic bag and crush with a rolling pin into fine crumbs. Add the extra virgin olive oil, a pinch of salt and freshly ground pepper and mix well.

Dry the salmon pieces with paper towels. Lightly oil the bottom of a baking dish with extra virgin olive oil. Lightly salt and pepper the skin side. Place the salmon in the dish skin side down. Smear the top of the salmon with a layer of the Dijon mustard. Sprinkle cracker crumbs on the mustard, which will form a crust when baked.

Place in a preheated oven for 6-8 minutes depending upon the thickness of the salmon and the desired doneness. The crumb topping should be light-golden brown when ready.

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Salmon with Dijon Mustard June 2016.pdf117.41 KB