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(recipe is for 6 servings)
6 4-oz salmon fillets
3/4 tsp salt
1/4 tsp pepper
3 Tbs whole-grain Dijon mustard
1/2-cup Japanese breadcrumbs (Panko)
Heat oven to 450-degrees F. Sprinkle S&P on the salmon, slather tops
and sides of salmon fillets with the Dijon mustard then press-in the
Panko onto each fillet. Put salmon fillets on a oiled wire rack in a
foil-lined baking sheet. Bake 12-15 minutes. Salmon is done when it
flakes easily with a fork.
6 4-oz salmon fillets
3/4 tsp salt
1/4 tsp pepper
3 Tbs whole-grain Dijon mustard
1/2-cup Japanese breadcrumbs (Panko)
Heat oven to 450-degrees F. Sprinkle S&P on the salmon, slather tops
and sides of salmon fillets with the Dijon mustard then press-in the
Panko onto each fillet. Put salmon fillets on a oiled wire rack in a
foil-lined baking sheet. Bake 12-15 minutes. Salmon is done when it
flakes easily with a fork.
