1/4 cup whole-grain Dijon mustard
1/2 lemon, juiced
1/8 cup honey
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoon garam masala
1 teaspoon garlic powder
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 cup, roughly ground quinoa and
¼ cup ground pumpkin seeds
1 side of salmon, about 3 pounds, skin and pin bones removed
Make the mustard crust:
In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together.
Stir in the olive oil, and then the quinoa and pumpkin seeds.
Preheat the oven to 450 degrees F.
Put the salmon, skin side down, on a parchment-lined baking sheet.
Drizzle with olive oil.
Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely.
Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
October 13, 2008