Salmon Filet (size depending on # people to be fed)
Grey Poupon Country Dijon Mustard (or your favorite brand)
Preheat the broiler (medium setting) and the pan (use broiler pan with grill top). Meanwhile, place salmon filet skin side down in another pan. Liberally pour white wine over fish and marinate approximately 5 min. Then decant the wine and sprinkle white pepper to taste over top side of fish. Coat fish top side with the Country Dijon mustard and then completely cover with the dried mustard seed. Finally sprinkle olive oil over seed to moisten.
Now carefully place fish skin side down directly on preheated hot (!) broiler pan. You may want to remove pan from oven for this step. Stand back as it sizzles!!! Place pan back under broiler until fish is done. Don’t let mustard seed burn – apply more olive oil if needed while cooking.
Serve hot or cold (room temp). We frequently bring this dish to potluck parties.
Belize November 2016
6 months ago