- 4 salmon steaks (about 6 oz. ea.)
- 4 tbsp. Norman Bishop Dill and Garlic Mustard (Grand Champion 2002 Napa Valley)
- 1/4 cup seasoned bread crumbs
- 4 tbsp. olive oil
Preheat oven to 375 degrees. Place salmon in a baking dish. Spread each piece of salmon with 1 T. Norman Bishop Dill & Garlic Mustard and 1/4 of the moistened bread crumbs (use more bread crumbs if you like a thicker coating). Bake about 20 minutes. If you like the coating extra crispy, turn on the broiler for the last minute or two or cooking, but keep you eye on the oven!
Note: This favorite Levenson family recipe was “invented” several years ago by Barry’s mother, Minnie. We all love salmon and make this often in our respective homes in Madison, Wisconsin and Florida. In fact, Minnie insists the Mustard Museum ship this mustard to her wherever she goes.
The bread crumbs get toasty, while the mustard stays creamy and keeps the salmon moist. Barry & Mrs. Mustard like to make extra salmon to be used for a sort of salad nicoise the next day. You can also mash the salmon and use as a spread, or add an egg to the mixture and you’re ready to saute some yummy salmon cakes.