Triple-Mustard Salmon

1. 1

   In a shallow dish, combine the wheat germ and mustard seeds.

2. 2

   Season the salmon fillets with salt and pepper.

3. 3

   In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets.

4. 4

   Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.

5. 5

   In a nonstick skillet, heat the oil until shimmering.

6. 6

   Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes.

7. 7

   Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer.

8. 8

   Transfer the salmon to plates and serve crust side up.

* Per serving · 4 servings · Values may vary.

No additional tips available.