CHEF JEFF — ONE BYTE AT A TIME: Triple-Mustard Salmon

Fish is a versatile food that you can grill, broil or bake.

Triple-Mustard Salmon

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, life, updates, food, recipes, salmon