Summer entrees: Crunchy Curry Salmon
4 6-ounce salmon fillets, skin on
¼ cup curry mustard – Brooklyn Delhi brand
2 tablespoons Fabanaise or mayonnaise
½ of one lime’s juice
1 teaspoon lime zest
Gluten-free panko breadcrumbs
Kosher salt
Set oven to broil. Prep salmon fillets by spacing them out on a sheet pan, skin-side down. In a small bowl, mix together curry mustard, Fabanaise (or mayo), lime juice and zest. Spoon mustard mixture over the top of the fish fillets and top with desired amount of panko and a sprinkle of kosher salt.
Broil fish for 6-8 minutes, or until the sides of the fish are opaque.