• 4 (4 ounce) fillets salmon
• 3 tablespoons prepared Dijon-style mustard
• salt and pepper to taste
• 2/3 cup Italian-style dry bread crumbs
• 1/4 cup butter, melted
Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Melt butter then mix with bread crumbs. Top salmon with butter/bread crumb mixture.
Bake in a preheated oven for 15-20 minutes, or until salmon flakes easily with a fork and is no longer bright pink inside. Serve over rice.
Crazy for Berries Salad
inspiration from Zupas Nuts about Berries Salad
1/2 cup raspberries
1/2 blackberries
1/2 chopped strawberries
1/2 blueberries (we didn't have those on hand)
1-2 cups fresh baby spinach
1 romaine heart, chopped
2 tbsp chopped walnuts
1/8-1/4 tsp cinnamon
poppy seed dressing
Combine spinach and romaine. Toss with poppy seed dressing. Top with berries. In a small bag mix walnuts and cinnamon. Add walnuts to the salad.
I tried to make a lemon mustard sauce with this but it turned out to be the consistency of peanut butter and it wasn't very good. Hopefully you have a better plan for a sauce up your sleeve and please pass it along to me!
Husband Rating: 2 stars (fyi-Joseph doesn't like salmon so most anything with salmon isn't going to get a high rating! I happen to like this dinner, but then again I don't mind my food on the dry side.)
Boys say: thumbs down to sauce but they didn't mind the rest of it
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