Here is a great way to serve salmon for a weeknight dinner, and good enough for a dinner party.
It never fails and is so simple to prepare.
You can use panko breadcrumbs, but I prefer to use brioche rolls from Trader Joe's to make my fresh breadcrumbs! You can use any leftover bread, but the brioche are light and fluffy.
Pulse 2 brioche rolls in a food processor to make fresh breadcrumbs.
Ask your fish monger to cut you a 2 lb. piece of salmon filet, with skin on.
This will be enough for 4 people.
2 1/2 tablespoons of white wine vinegar
2 tablespoons of sugar
2 tablespoons of Dijon mustard
1 1/2 teaspoons of Colman's dry mustard
1/4 cup canola oil
Mix ingredients in a small bowl and add 1/4 cup of canola oil to make a thick sauce.
Lay the salmon in a baking dish sprayed with cooking spray.
Sprinkle kosher salt, pepper and dried thyme over the fish and spread sauce to cover entire piece of salmon.
Sprinkle about a cup of the fresh breadcrumbs over the top, lightly press down the crumbs into the fish.
Bake in a 400F oven for 20 minutes until the crumbs are crispy.
Let rest 5 minutes before slicing into pieces.
(recipe adapted from Memoirs of a Home Cook).