Baked Salmon with Lemon Mustard Crust

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2 tablespoons white vinegar
2 tablespoons sugar
2 tablespoons Dijon mustard
1 egg yolk
1/3 cup Jolly Corn Oil
1 pc lemon
4 6- to 7-ounce salmon fillets
Dried thyme
1 cup breadcrumbs


1. Place vinegar, egg yolk, sugar and mustard in blender. With machine running, slowly pour in oil and blend until medium-thick sauce forms. Add lemon juice and zest.
2. Preheat oven to 375°F. Lightly grease 13 x 9-inch baking dish. Arrange salmon in prepared dish, skin side down. Season with dried thyme, salt and pepper.
3. Spread 1 tablespoon mustard sauce over each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes.




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