Dill & Garlic Mustard Crusted Salmon

This is our most asked-for recipe at the Mustard Museum, a fitting tribute to the Grand Champion of the 1998 World-Wide Mustard Competition. The Curator's mother, Minnie Levenson, came up with the original version of this recipe and his wife, Mrs. Mustard, perfected it.

Ingredients

• 4 salmon steaks (about 6 oz each)
• 4 tbsp Norman Bishop Dill & Garlic Mustard
• 1/4 cup seasoned bread crumbs
• 4 tbsp olive oil

Directions

1. Pre-heat oven to 375°F.
2. Combine the bread crumbs with the olive oil so that the bread crumbs are thoroughly moistened.
3. Place salmon in a baking dish. Spread each piece of salmon with 1 tbsp of mustard and 1/4 of the moistened bread crumbs (use more bread crumbs if you like a thicker coating).
4. Bake for about 20 minutes.

Notes

If you like the coating extra crispy, turn on the broiler for the last minute or two of cooking, but keep your eye on the oven!