My favorite way to cook salmon is with my sister-in-law's Bourbon and Brown Sugar marinade. But I also like to make it with this Mustard Crumb Crust.
Several years ago we were about to redo our kitchen. Since we were doing the work ourselves, this meant we would be without a stove for quite some time. As a result, I had to plan ahead for things I could cook in the microwave, or freeze to reheat. In the process of doing so, I came across some 30 day cooking sites--the sort that have you cook and freeze a lot of food all in one weekend, so that you will have stuff ready for the rest of the month.
I don't have a separate freezer and I like to cook, so this isn't really something I'm interested. Besides, a lot of the recipes are fatty and gloppy--not our kind of food. But this recipe caught my eye as worth trying.
I use this as the opposite of a "30 day cooking" recipe. It's more in line with the sort of recipes you find in one of my favorite cookbooks, Desperation Dinners, in that it only takes about 20 minutes to make.
If you have the ingredients for the sauce assembled, it takes seconds to make. You can use any kind of vinegar--I used red wine when I made this last night. And I couldn't find the dry mustard, but the bottled Dijon was enough to give it a fine zippy flavor.
Put the fish in the pan, top with the sauce, add the breadcrumbs and bake. You may want to save some of the sauce for serving with the fish. Since we usually eat rice with this, we find it makes a great topping.
The Man also likes hot sauce with his. But he always tastes it first without the sauce, so that I know he likes it. He just likes his food a lot spicier than I do. After all, this is the man who eats raw garlic every weekend.........................................