Roasted Salmon with Hot Mustard Cracker Topping
Sara Moulton's Five-Ingredient Salmon
"The Husband and I have taken to eating rice crackers as a way of staving off the impulse
to devour our own hands during the terrible hour before dinner. These crackers come in a
bunch of flavors. (My favorite is wasabi.) They're thin and crispy. And the best part: Sixteen of them (one portion) clock in at a total of only 110 calories. In this recipe, our wasabi rice crackers provide a tasty, crunchy crust for the salmon, requiring only a little 'glue' to keep them in place. One of the few five-ingredient recipes to which I wasn't dying to add something, this little wonder, in my opinion, is perfect as is."
-- Sara Moulton
Ingredients
Cooking Directions
Preheat the oven to 400°F. Combine the sour cream, mustard, and brown sugar. Coarsely crush the rice crackers (about 1 cup).
Season the salmon on all sides with salt. Arrange the pieces in one layer in a shallow baking pan, skinned side down.
Spread the top of each piece with the sour cream mixture and top with some of the crushed crackers.
Bake the salmon for 10 to 12 minutes, or until barely cooked through, and serve right away.
