2 Tbsp brown mustard (I have also used Dijon to good result)
1 tsp lemon juice
1 tsp molasses
4 salmon steaks, about 3/4 inch thick
seasoned bread crumbs
1 Tbsp olive oil
- Mix the mustard, lemon juice, and molasses together and brush the mixture over the salmon steaks, then dredge the steaks in the bread crumbs.
- Set fish on a rack for ten minutes.
- Heat the olive oil in a nonstick pan over medium-high heat.
- When hot, cook the steaks for about five minutes per side, until the salmon has browned and flakes easily.
Andrew Schloss and Ken Bookman. Fifty Ways to Cook Most Everything. (Simon & Schuster: New York, 1992), 182.
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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson