Arnie Kaye Dillen
Published on March 29, 2014
Adjust the broiler rack to 5-6 inches below element and preheat it to medium-high. Remove crusts of 2-3 pieces of whole wheat bread and tear them to make several pieces. Put bread pieces into food processor until they become coarse crumbs. Season 2 pieces of skinless and boneless salmon with Kosher salt and ground pepper to taste and set aside. Mix the breadcrumbs, 1 teaspoon whole grain mustard, ½ tablespoon Dijon mustard, 1 tablespoon butter, and 1 teaspoon thyme together in a bowl and season with salt and pepper to taste. Spread each bottom of the salmon with a thin layer of butter and then cook each on its buttered side in a medium skillet pan for 2 minutes each or until a crust has formed. Pile breadcrumb mixture and transfer to the broiler to cook 4-5 minutes or until breadcrumbs are golden brown.