Baked Salmon with Mustard Crumb Crust
2 tablespoons plus 1 teaspoon distilled
2 tablespoons sugar
2 tablespoons Dijon mustard
1 1/2 teaspoons dry mustard
1/3 cup vegetable oil
4 5 to 7-ounce salmon fillets
1 cup fresh French breadcrumbs Place vinegar, sugar and both mustards in
blender. With machine running, slowly pour in oil and blend until medium-thick
sauce forms. (Can be made 1 day ahead. Chill.) Preheat oven to 375ºF. Lightly
grease 13 x 9-inch baking dish. Arrange salmon in prepared dish, skin side down.
Season with dried thyme, salt and pepper. Spread 1 tablespoon mustard sauce over
each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until
cooked through and crumb topping is crisp and golden brown, about 18 minutes.
Using large spatula as aid, transfer salmon fillets to platter. Serve, passing
remaining mustard sauce separately. Serves 4.