My mom and I made this tonight for dinner. It was easy and quick to make. The only thing you need to budget time for is getting the skin off the salmon, if your grocery doesn't sell it pre-skinned. We had it for dinner, and it easily fed four. Note: the dill is NOT optional. I don't know how it does it, but cooking the fish on top of the dill absorbed the flavor up into the fish to mix with the mustard, and I don't think it would have been NEARLY as good if we'd skipped the dill, which we almost did.
Salmon Mini Fillets
Yield: Makes 12 appetizer servings
- 1/4 cup coarse-grained Dijon mustard
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon olive oil
- 2 tablespoons white balsamic vinegar
- 1 (1 1/4-pound) salmon fillet, skinned and cut into 12 pieces
- 1 1/2 cups crushed potato chips
- 1 tablespoon sesame seeds, toasted
- 1 teaspoon freshly ground pepper
- 12 fresh dill sprigs
- Garnish: fresh dill sprigs
- Combine first 4 ingredients, stirring well. Spread mustard mixture evenly over salmon pieces.
- Combine crushed chips, sesame seeds, and pepper. Dredge salmon in potato chip mixture, pressing mixture onto salmon.
- Place 12 dill sprigs on bottom of a shallow roasting pan; top with salmon. Bake at 350º for 14 minutes or until golden brown. Garnish, if desired.
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