Monday, July 12, 2010

Mustard Salmon with Bruschetta Melts

Sorryyyyy again for the long delay in posting.  But I have a huge back-up of delicious, home-cooked meals to share with you, so I hope to make it up to you with an orgy of mouthwatering photographs.

Such as:


This was salmon rubbed with mustard, a recipe courtesy of our friend Elizabeth.  We slathered the filets in a mixture of melted butter, two types of mustard, and brown sugar, then baked for twenty minutes, broiling for an extra ten.  The broil gave the brown sugar a crunch, making a wonderful sort of mustardy-sweet crust on the tender fish flesh.

We ate them with simple oven-melted bruschetta slices.  Just slices of fresh French baguette, each topped with a slice of tomato, a leaf of basil (fresh picked from the garden, of course), and a chunk of mozzarella from the cheese counter, then set under the broiler for ten minutes:

Pull them out when the cheese begins to blister and the bread begins to brown, and OH SWEET HEAVEN that's my favorite part of summertime.

We also boiled some sweet corn (wait, maybe THAT'S my favorite part of summertime) and voila:

Elizabeth's Mustard Salmon
1/2 stick butter, melted
3 TBS country dijon mustard
2 TBS regular dijon mustard
3 TBS brown sugar
1 lb salmon

Mix butter, mustards, and brown sugar.  Slather onto fish filets.  Bake at 375 for twenty minutes, then broil an additional ten minutes.

Extra topping can be kept in the refrigerator for next time, and is also (apparently) delicious on pork or chicken.

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