Baked Samosa Logs with Fruit-Sweetened Tomato Chutney
INGREDIENTS:
2 tb Distilled vinegar
1 ts Distilled vinegar
2 tb Sugar
2 tb Dijon mustard
1 1/2 ts Dry mustard
1/3 c Vegetable oil
4 Salmon fillets, 6 ounces
-each
Dried thyme
1 c Fresh bread crumbs
2 tb Distilled vinegar
1 ts Distilled vinegar
2 tb Sugar
2 tb Dijon mustard
1 1/2 ts Dry mustard
1/3 c Vegetable oil
4 Salmon fillets, 6 ounces
-each
Dried thyme
1 c Fresh bread crumbs
Place vinegar, sugar and both mustards in blender. With machine running, slowly pour in oil and blend until medium-thick sauce forms. (Can be made 1 day ahead. Chill.)
Preheat oven to 375#161#F. Lightly grease 13x9-inch baking dish. Arrange salmon in prepared dish, skin side down. Season with dried thyme, salt and pepper. Spread 1 tablespoon mustard sauce over each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes.
Using large spatula, transfer salmon fillets to platter. Serve, passing remaining mustard sauce separately. Per serving: 407 Calories; 25g Fat (55% calories from fat); 35g Protein; 10g Carbohydrate; 88mg Cholesterol; 234mg Sodium
Preheat oven to 375#161#F. Lightly grease 13x9-inch baking dish. Arrange salmon in prepared dish, skin side down. Season with dried thyme, salt and pepper. Spread 1 tablespoon mustard sauce over each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes.
Using large spatula, transfer salmon fillets to platter. Serve, passing remaining mustard sauce separately. Per serving: 407 Calories; 25g Fat (55% calories from fat); 35g Protein; 10g Carbohydrate; 88mg Cholesterol; 234mg Sodium