Triple Mustard Crusted Salmon

As the Coho and pink salmon begin to infest the waters of Puget Sound a familiar frenzy hits store shelves.  Every two years the pink salmon run and you can count on there being a wave of fishing enthusiasts cleaning out the shelves of the fishing aisles in the nearest sporting goods stores.  The Cohos (also known as silvers) run every year.  Pink salmon are best eaten fresh, but are preferably smoked.  Coho filets are delicious fresh or frozen.  We usually try to stock our freezer full of salmon annually.

In my venture to quickly unload last year’s salmon catch, I went on a salmon recipe spree.  I settled on trying a delicious Triple-Mustard Salmon and it nearly blew my husband and me both away.  The three types of mustard – Dijon, yellow mustard seeds, and dry mustard – mix to create a flavorful coating that compliments the salmon perfectly, while not overwhelming its delicate, yet hardy flavor.  The toasted wheat germ created a beautiful golden brown crust, deserving of any local seafood restaurant.

One of the most important kitchen devices to use in this recipe is a high quality non-stick pan.  It will impart that golden brown crusty glow to the salmon.

I served the salmon with simple roasted Yukon gold potatoes, roasted tomatoes, hearty multi-grain bread, and garlic sautéed fava beans from the local farmer’s market.  I also made a romaine salad tossed with fresh radish slices and a walnut oil infused with balsamic and Dijon.  It was a perfect compliment to the meal.

Triple-Mustard Salmon

Food and Wine Magazine

By Marcia Kiesel

3 tablespoons toasted wheat germ

1 tablespoon yellow mustard seeds, crushed

Four 6-ounce skinless salmon fillets

Salt and freshly ground pepper

2 1/2 tablespoons Dijon mustard

1 1/2 teaspoons dry mustard

1 tablespoon canola oil

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 wheat germ mixture until thickly coated.

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.

Related articles

• RECIPE: Salmon Cakes (foodographer.net)
• Reel in this tasty salmon recipe for the dinner table (seattletimes.nwsource.com)
• Not all Dijons cut the mustard (telegraph.co.uk)

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