Baked Salmon With Mustard Sauce
photo by Beth J.
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 (120 g) piece of skinless salmon
- 75 g breadcrumbs
- 1 pinch dried thyme
- 25 ml distilled vinegar
- 2 tablespoons sugar
- 2 tablespoons Dijon mustard
- 15 g English mustard powder
- 65 ml vegetable oil
- 700 g baby spinach leaves
directions
- Cut the salmon into 4 equal pieces.
- To make the sauce place vinegar, sugar and both types of mustard in a food processor or liquidiser with the motor running and add the oil slowly in a steady stream.
- Place one piece of salmon in an ovenproof dish on lightly greased tin foil and spread a layer of the mustard sauce over the top. Repeat with the remaining pieces.
- Top the salmon pieces with the remaining sauce and press the breadcrumbs onto the top surface and sprinkle on the dried Thyme.
- Pre-heat the Oven to 190c and bake the salmon for 10-15 minutes until the topping is brown.
- Heat a quarter of a pan of water big enough to hold all the spinach and wilt gently for 2-3 minutes, drain and keep warm.
- When the salmon is ready cut into four equal pieces and serve on a bed of wilted spinach.
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