CHEF JEFF — ONE BYTE AT A TIME: Triple-Mustard SalmonFish is a versatile food that you can grill, broil or bake.
By: Herald Staff Report,
Fish is a versatile food that you can grill, broil or bake.
3 tablespoons toasted wheat germ
1 tablespoon yellow mustard seeds, crushed
4 skinless salmon or steelhead fillets (about 5 to 6 ounces each)
Salt and freshly ground pepper or favorite all-purpose seasoning
2½ tablespoons Dijon mustard
1½ teaspoons dry mustard
1 tablespoon canola oil
In shallow dish, combine wheat germ, mustard seeds. Season fillets with salt, pepper. In bowl, blend Dijon mustard with dry mustard. Spread it over skinned side of fillets. Dip mustard side of fillets in wheat germ mixture until thickly coated. In nonstick skillet, heat oil until shimmering. Add fillets, crust-side down. Cook over moderately high heat until browned and crisp, 3 minutes. Turn fillets and cook over moderate heat until just cooked in center, about 3 minutes longer. Transfer salmon to plates and serve crust-side up.
Yield: Serves 4.
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