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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

03/14/2010
Anonymous

My children made this for mothers day and what a hit it was nicer than anything which I made in ages. They said it was simple to prepare we will have it soon again.
RC Ireland

Comments
03/10/2010

This couldn't be easier or more delicious! It was a huge hit and I will make it again and again. I did notice spots of topping starting to burn, so I turned off the broiler and left the salmon in the warm oven for the balance of the time. It was perfectly cooked, moist and flavorful. I wish I'd made extra for tomorrow's lunch!

Comments
02/12/2010
Anonymous

definitely a keeper for my quick-easy-weeknight-dinner-rotation!

Comments
10/17/2009
Anonymous

It burned when I placed it as recipe instructed, 5 inches from broiler?

Comments
09/28/2009
Anonymous

This was easy and kept the salmon moist and flavorful. I added some fresh dill to the sauce and topped right before grilling with some panko bread crumbs. A nice addition and this recipe is a keeper.

Sara, Colchester, VT

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