Triple-Mustard Salmon

Name: Triple-Mustard Salmon
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 3 Tbsps Dijon mustard; 2 teaspoons dry mustard; 680 grams skinless salmon fillets; 4 servings Salt and freshly ground pepper; 3 Tbsps toasted wheat germ; 1 Tbsp yellow mustard seeds, crushed

You can never have too many main course recipes, so give Triple-Mustard Salmon a try. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 36g of protein, 16g of fat, and a total of 308 calories. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes approximately 20 minutes. Head to the store and pick up canolan oil, mustard seeds, salt and pepper, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Dijon Mustard

Mustard Seeds

Mustard Powder

Wheat Germ

Mustard

Dip

Equipment you will use

Bowl

In a nonstick skillet, heat the oil until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer.

Ingredients you will need

Crust

Transfer the salmon to plates and serve crust side up.

Ingredients you will need

Salmon

Crust

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1Tbsp

canola oil 3Tbsps

Dijon mustard 2teaspoons

dry mustard 680grams

skinless salmon fillets 4servings

Salt and freshly ground pepper 3Tbsps

toasted wheat germ 1Tbsp

yellow mustard seeds, crushed

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.