Salmon is one of my favorite foods. It’s fish, but not fishy. It’s delicious with nothing more than lemon and strong enough to withstand a battery of spices. Most of the time, we keep it simple: lemon slices and dill with a little garlic or ghee or onion.
Last week, I wanted to do something different but still simple. I wanted to give our salmon a little crunch. I have seen others slather the fish with mustard; but I wondered to myself, what if I use mustard seeds? Could I make a crunchy, mustard-y crust? The answer was yes! So, here it is: mustard and dill crusted salmon. I hope you enjoy this new twist on an old favorite as much as we do.
4 tsp mustard seed
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried dill weed
1 1/2 lb salmon
Preheat the oven to 425°F. Grind all of the spices together with a mortar and pestle until mustard seeds are cracked, most are powder, and everything is well blended.
Spread the mixture over the salmon evenly, and place on a baking pan with a non-stick rack.
Bake for 15 to 20 minutes, until the flesh flakes easily with a fork. If you prefer salmon that is medium-rare, 15 minutes should do the trick.
Enjoy with your favorite sautéed greens, or mixed over a salad with vinaigrette.