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Title: Mustard Baked Salmon
Categories: Fish Salmon
Yield: 4 Servings
| 3 | tb | Fresh lemon juice |
| 1 | tb | Grated lemon rind |
| 2 | tb | Dijon mustard |
| 1 1/2 | ts | Dry mustard |
| 1/4 | c | Vegetable oil |
| 1 | c | Fresh French breadcrumbs |
| 4 | 6-7 ounce salmon fillets | |
| MUSTARD SAUCE INGREDIENTS | ||
| 1/3 | c | Pommeroy mustard |
| 1/3 | c | Sour cream |
| 1/3 | c | Horseradish |
Mix in bowl: Lemon juice, lemon rind and both mustards. Slowly pour in oil and blend until medium-thick sauce forms. Add breadcrumbs. (Can be made 1 day ahead and chilled).
Preheat oven to 375 (F) degrees. Lightly grease 9x13-inch baking dish. Arrange salmon in prepared dish, skin side down. Press breadcrumb mixture onto fish. Bake salmon until cooked through and golden brown, about 18 minutes.
Using large spatula as aid, transfer salmon fillets to platter. Serve, passing the following mustard sauce separately.
MUSTARD SAUCE: Combine Mustard Sauce ingredients, mix with whisk in bowl and serve with prepared salmon.
From Nancy A. Naples, Erie County Comptroller, in "Taste of Buffalo Cookbook 1998". Typed for you by Joan MacDiarmid.
From: Joan Macdiarmid Date: 09 Aug 98
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