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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Number of Servings: 8 |
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Directions: To make the toast: In a small bowl combine the mustard and oil. Spread the
mixture on both sides of the bread.
Position an oven rack in the middle of the oven. Place the bread directly
on the rack. Bake at 400F degrees for 7 minutes, or until lightly browned.
Remove the bread from the oven and cut into desired shapes (squares,
triangles or rectangles).
To make the salmon: Carefully remove any bones from the salmon.
Rub the top surface of the fish with oil.
In a small pan heat the fennel seeds on medium high until fragrant, about
2 minutes; stir frequently to keep the seeds from scorching. Transfer the
seeds to a mortar and grind with a pestle until fine. Sprinkle on top of
the salmon, along with the pepper.
Arrange the salmon, skin side down, on an oiled broiler pan. Broil about
4" from the heat until cooked through, 9 to 10 minutes. Let cool for a few
minutes, then remove and discard the skin.
Cut or break the salmon into pieces to fit the toast. Set each piece of salmon
on a piece of toast and top with thyme. If desired, secure the salmon with food
picks. Serve warm.
| Ingredients:
4 Teaspoon(s) Mustard, Coarse
1 Teaspoon(s) Olive Oil
4 large Slices Of Bread
1 1/2 Pound(s) Salmon Fillet
2 Teaspoon(s) Fennel Seed |
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