Mustardy Salmon

I cook salmon often and am always on the lookout for new ideas. This dish has a lovely mustardy flavor and the low heat cooking results in tender rosy salmon. It is also quick and easy. The recipe is on the Epicurious website.

1 tsp. grated lemon zest

1 tbl. extra virgin olive oil

1 1/2 tb. bread crumbs (I use Panko)

1 tbl. chopped parsley

1 tsp. fresh tarragon, chopped

2 tsps. mustard seed, crushed

1 tbl. white wine vinegar

1 tbl. lemon juice

2 tsp. prepared Dijon mustard

salt and pepper

4 5 oz. salmon fillets

Preheat oven to 250 degrees.

Combine the remaining ingredients, except the salmon, to make the topping. Put the fillets in a baking dish and place the topping on the four fish fillets.

Bake for 30-35 minutes until the fish is opaque.

Serves 4

Note: Any firm white fish fillet would work well in place of the salmon. This versatile dish can be served with practically any veggie and rice or potatoes. It would also be great on top of a salad with some crusty bread.