"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mustard Crusted Salmon with Arugula and Spinach Salad Recipe

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This recipe for Mustard Crusted Salmon with Arugula and Spinach Salad, by , is from The Kapros Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Samuel Kapros

Category:
Category:

Ingredients:  
Ingredients:  
For Salmon
15 oz Salmon filet
Salt (to taste)
1 T. Coarse Ground Mustard

For Salad
1 c. Arugula, chopped
c. Baby Spinach, chopped
2 T. Pecans, chopped
2 T. Dried Cranberries

For Dressing
1 T. Dijon Mustard
1 T. White Wine Vinegar
1 T. Olive Oil

Directions:
Directions:
1. Preheat oven to 350F.

2. Place the salmon filet on a baking sheet greased with olive oil. Pat dry with a paper towel. Season the salmon with salt and top with the ground mustard, making sure to cover the entire top of the filet.

3. Place the salmon in the oven and bake for 12 to 15 minutes, until cooked through and flakes easily with a fork.

4. While the salmon is cooking whisk together the ingredients for the dressing. Set aside.

5. In a medium mixing bowl combine all the ingredients for the salad. Add the dressing and toss to coat.

6. Spoon the salad onto a serving plate.

7. When the salmon is done, remove from the oven. Place it on top of the salad and serve.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This recipe is per dish.

 

 

 

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