| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Plus 1 teaspoon distilled white vinegar |
| 2 |
tb |
Sugar |
| 2 |
tb |
Dijon mustard |
| 1 1/2 |
ts |
Dry mustard |
| 1/3 |
c |
Vegetable oil |
| 4 |
|
Salmon fillets; (6- to 7-ounce) |
|
|
Dried thyme |
| 1 |
c |
Fresh French breadcrumbs |
INSTRUCTIONS
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 375F. 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.
Using large spatula as aid, transfer salmon fillets to platter. Serve,
passing remaining mustard sauce separately.
Serves 4.
Bon Appetit October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our God is an *_AWESOME_* God!”