Honey Mustard Crusted Salmon

A delightful fish entree, enhanced by a tangy sauce and seasoned with an aromatic herb mixture.


2 1/2 Tablespoons white vinegar
1 1/2 teaspoons dry mustard
1/3 cup olive oil
2 pounds salmon fillets, cut into 4 portions
salt and pepper to taste
1 teaspoon dried thyme
1/2 cup breadcrumbs
1 teaspoon dried dill weed


Preheat oven to 375°. Lightly grease 13x9-inch baking dish.

In a blender, combine vinegar, and mustards. Slowly pour in oil and continue to blend until sauce becomes slightly thickened.

Place salmon, skin side down, in prepared dish. Season with salt, pepper and sprinkle with thyme. Cover each portion of salmon with 1 Tablespoon mustard sauce.

Pour breadcrumbs over each fillet and press down to ensure crumb topping adheres to fish. Sprinkle with dill weed.

Bake until cooked through and crust is crisp and golden brown, about 20 minutes.

Serves: 4

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