Subject: Mustard-Crusted Salmon
From: Unicorn (unicorn@indenial.com)
Date: Sat Jun 15 2002 - 02:17:41 EDT
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FOOD FUNNY
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Reader MutziB sent us this one, which may or may not be a true food
funny:
When our second child was on the way, my wife and I attended a
pre-birth class aimed at couples who had already had at least one
child. The instructor raised the issue of breaking the news to the
older child. It went like this:
"Some parents," she said, "tell the older child, 'We love you so much
we decided to bring another child into this family.' But think about
that. Ladies, what if your husband came home one day and said,
'Honey, I love you so much I decided to bring home another wife.'"
One of the women spoke up immediately. "Does she cook?"
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TODAY'S RECIPE
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Seafood is always a good thing to cook when you're pressed for time
because it cooks so quickly. You can even pop the salmon fillets into
the oven frozen - just be sure to adjust the cooking time accordingly.
Mustard-Crusted Salmon
2 Tbs (30 ml) red wine vinegar
2 Tbs (30 ml) sugar
2 Tbs (30 ml) Dijon-style mustard
2 tsp (10 ml) dry mustard
1 tsp (5 ml) dried thyme
1/3 cup (80 ml) vegetable oil
4-6 salmon fillets, about 6 ounces (170g) each
Salt and freshly ground pepper to taste
1 cup (250 ml) bread crumbs
Combine the vinegar, sugar, mustards, and thyme in an electric
blender. With the motor running, pour the oil in a thin stream to
make a semi-thick sauce. Season the salmon fillets with salt and
pepper and arrange them skin side down in a lightly greased baking
dish. Spread about 1 tablespoon (15 ml) of the sauce over each fillet
to cover completely. Press the bread crumbs onto the fillets and bake
in a preheated 375F (190C) oven until the topping is crisp and golden,
18 to 20 minutes. Serve with the remaining mustard sauce on the side.
Serves 4 to 6.
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BONUS RECIPE
From the World Wide Recipes archives
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"Summer Favorites" week continues with one of my all-time favorite
seafood recipes. Actually, I do this in the winter too because it
tastes almost as good cooked under the broiler as it does over
charcoal.
Barbecued Shrimp
2 lbs (900 g) fresh shrimp, 16 to 18 to the pound
1 cup (250 ml) olive oil
2 Tbs (30 ml) balsamic or red wine vinegar
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) tomato paste
1 Tbs (15 ml) dried oregano
3 cloves garlic, finely chopped
3 Tbs (45 ml) fresh parsley, finely chopped
1 tsp (5 ml) hot sauce, or to taste (optional)
Salt and freshly ground pepper to taste
Peel and de-vein the shrimp, leaving the tail shell on. Combine the
remaining ingredients in a large bowl, stirring to combine. Add the
shrimp and toss to coat. Marinate at room temperature for about 2
hours, stirring every half hour. Cook the shrimp over hot coals for
two to five minutes (depending on the heat of the fire), turn and cook
an additional two to five minutes. Meanwhile, place the marinade in a
saucepan and heat over a high flame until the sauce starts to bubble.
Or, place shrimp in a single layer along with the sauce in a large
ovenproof baking dish and place under the broiler for three to five
minutes, basting occasionally. Turn the shrimp over and broil an
additional three to five minutes. Serve the shrimp in individual
bowls along with some of the sauce, or on plates with sauce on the
side. The idea is to pick up the shrimp by the tails and dip them in
the sauce. Serve with warm Italian or French bread for sopping up the
extra sauce. Serves 4 to 6.
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