TRIPLE MUSTARD SALMON

TRIPLE  MUSTARD  SALMON:
INGREDIENTS:   (serves 4)

4  skinned salmon or steelhead fillets
Salt and freshly ground pepper or all-purpose seasoning
2  tbsp  Dijon mustard
1  tsp  dry mustard
3  tbsp  wheatgerm, toasted
1  tbsp  yellow mustard seeds, crushed
1  tbsp  canola oil

METHOD:

• Season the fillets with salt and pepper. In a bowl blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fish.
• In a shallow dish, combine the wheatgerm and dry mustard seeds. Dip the mustard-covered side of the fillets in the wheatgerm mixture until thickly coated.
• In a nonstick skillet, heat the oil until shimmering.  Add the fillets, crust-side down, and cook over moderately high heat until brown and crisp. Turn over and cook until the centre of the fillet is cooked.
• Transfer the salmon to plates and serve crust-side up.