• Leigh

Weeknight Salmon with Apricot-Mustard Crunch


Occasionally the markets run great specials on salmon, and, when they do, it's weeknight feast time. That said, on a weeknight, you need something easy and quick as well as delicious. This salmon with apricot-mustard sauce and a crunchy topping requires few ingredients, can be prepared in about five minutes, and is moist, full of flavor, and has a golden brown coating that crunches satisfyingly with each bite. Because the salmon takes only about 20 minutes to cook, you can also have dinner on the table in less than half an hour. Go for it. It's good!

Salmon with Apricot-Mustard Crunch -- Serves 6

1 large filet of salmon, 2-3 pounds

1/2 teaspoon of lemon pepper seasoning

1/2 cup of apricot preserves

3 tablespoons of grainy Dijon mustard

1 cup of French fried onions, crushed a little to large pieces

Preheat the oven to 400 degrees. Coat a large baking sheet with non-stick cooking spray or line the baking sheet with aluminum foil and spray the foil. Place the salmon, skin-side down, on the foil and pat it dry with paper towels. Sprinkle on the lemon pepper. Combine the apricot preserves and Dijon mustard and spread the mixture thinly over the entire top of the filet. Sprinkle the crushed fried onions over the preserve-mustard mixture and press the crumbs down a little with the back of a spoon to ensure they adhere. Bake the fish for about 20 minutes or until it flakes easily with a fork.

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