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Author Notes: This recipe was inspired by one in The Joy of Cooking. You could add or sub in any herb or seasoning of your choice, or use another mustard. —susan259
- 1 1/2-2 pounds 1/2 inch thick salmon fillet, skin on
- 1/4 cup good quality dijon mustard (you might need more or less, depending on your fillets)
- 3/4 cup plain bread crumbs
- salt and pepper to taste
- 1 pinch garlic powder
- 2-3 tablespoons olive oil
- Preheat broiler with rack adjusted so fish will be 2 inches from heating element. Line baking sheet or shallow roasting pan with foil.
- Place fillets on prepared pan. Using the back of a spoon, coat fillets with dijon mustard. Depending on your fillets, you might not use it all.
- In a small bowl, mix bread crumbs, salt, pepper, and garlic powder. Stir in olive oil. You want crumbs to clump together, but not to be oily.
- Press the breadcrumb mixture evenly over the top of your fillets.
- Place the fish under the broiler and broil for 4 to 6 minutes or until done.
- This recipe was entered in the contest for Your Best Salmon
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