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Mustard-Crusted Salmon

Fall 2003, December 1997, The EatingWell Healthy in a Hurry Cookbook (2006), The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (147 votes)

This updated French bistro dish makes a simple dinner any night of the week. You might want to consider doubling the batch and using the remaining salmon in a tossed salad the next day.



READER'S COMMENT:
"Loved it! Didn't have stone ground mustard, so I used Dijon. Since it was a single serving, I just eyeballed the ingredients. I will take the advice of making more next time so I can have the leftovers over a spinach salad the next day! "
Mustard-Crusted Salmon Recipe

27 Reviews for Mustard-Crusted Salmon

08/20/2010
Anonymous

The salmon recipe is great. However, I have made for several years a modified version and find it healthier.
I use a tablespoon or two of plain yogurt mixed with the mustard. I also add garlic powder, dried dillweed and bake for 20 minutes. A dash of Old Bay can also be added before baking. It is a favorite.
Leftovers can be added to a salad for another meal.

Comments
08/20/2010
Anonymous

sounds like a great recipe.... I've used yogurt instead of the sour cream and also some dill weed.

Comments
07/13/2010
Anonymous

I make this all the time without the sour cream calories. I just sprinkle Chinese five spice on the fish and cover it with Dijon mustard. Then I put it in the broiler (toaster over) for five minutes at 450.
It's easier and fabulous.

Comments
06/08/2010
Anonymous

This recipe was so easy and good. I just started cooking and this made me seem like a pro lol. The sour cream turns into a creamy paste. I do recommend that if you're not keen of mustard reduce the amount you add. Oh and I placed it in the oven instead of the broiler.

Comments
03/22/2010
Anonymous

Loved it!!!! So easy and really yum!

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