Mustard-Crusted Salmon

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Here's a cute one from Rosemary Zwick

Ole and Lars were on their very first train ride. They had brought along
bananas for lunch. Just as they began to peel them, the train entered a
long, dark tunnel. "Have you eaten your banana yet?" Ole asked excitedly.

"No," replied Lars.

"Vell, don't touch it den," Ole exclaimed, "I yust took vun bite and vent blind!"

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

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.
Received on Wed Jan 13 18:23:56 2010