Total Time: 20 minutes = 4 servings
Barbara coats the fish with Dijon mustard amped up with dry mustard, then dips the fillet into ground mustard seeds and cornmeal to create a crust.
3 T cornmeal (original recipe called for wheat germ)
1 T yellow mustard seeds, crushed
Four 6-ounce skinless salmon fillets
Salt and freshly ground pepper
2 1/2 T Dijon mustard
1 1/2 t dry mustard
1 T canola oil
1. 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 cornmeal mixture until thickly coated.
2. *In a nonstick skillet, heat the oil until shimmering. 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. Transfer the salmon to plates and serve crust side up.
* If you prefer, you can place the pan on your outdoor grill and cook per above instructions.
MUSTARD-CHIVE SAUCE (adds even more zest)
1/4 C plain, full-fat (or non-fat) Greek yogurt
2 t maple syrup
1 T Dijon mustard
1/4 C lemon juice + zest from one lemon
2 T chopped fresh chives
Kosher salt and freshly ground black pepper
Shredded cucumber (drained)
Use as desired and enjoy!