Nov 012003
 
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Recipes

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Servings

4

8

12

16

20

24

Ingredients
Balsamic vinegar

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Brown sugar

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Dry mustard

1-1/2 t.

1 T.

1 T. + 1-1/2 t.

2 T.

2 T. + 1-1/2 t.

3 T.

Dijon mustard

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Vegetable oil

1/3 C.

2/3 C.

1 C.

1-1/3 C.

1-2/3 C.

2 C.

Seasoned bread crumbs

2/3 C.

1-1/3 C.

2 C.

2-2/3 C.

3-1/3 C.

4 C.

7 oz. salmon fillets, skin removed

4

8

12

16

20

24

Assembly Directions:
Preheat oven to 375 F. Place vinegar, sugar and both mustards in small bowl and mix well. Whisk in oil until well blended. Spoon 1-2 tablespoons sauce over each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through, about 18 minutes.

Freezing Directions:
Cool completely. Transfer fillets to freezer wrap or foil, wrap tightly without mashing and place in rigid freezer container. Seal, label and freeze.

Serving Directions:
To thaw, unwrap frozen salmon and place in a single layer on a tray. Cover loosely with plastic wrap and leave in the refrigerator until completely thawed. To reheat, place the salmon on a microwave safe plate, heat on med-hi 2 minutes. Test the temperature and continue heating on high for 1 minute intervals until hot.

Nutritional Info: Baked Salmon with Mustard Crumb Crust
Per Serving: 491 Calories; 26g Fat (48.4% calories from fat); 43g Protein; 20g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol; 759mg Sodium.
Exchanges: 1 Grain (Starch); 5-1/2 Lean Meat; 4 Fat; 1/2 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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