Start to finish: 30 minutes (10 minutes hands-on)
Servings: 4
1/3 cup sour cream
1 1/2 teaspoons prepared English mustard (Coleman’s mustard)
1/4 teaspoon packed light brown sugar
Kosher salt
35 to 40 wasabi rice crackers
Four 6-ounce pieces center-cut salmon fillet, skin removed
Preheat oven to 400 F. In a bowl, combine the sour cream, mustard and brown sugar. Add salt to taste. Put 35 crackers in a re-sealable plastic bag and coarsely crush them using a rolling pin. (You should have about 1 cup crushed crackers; if not, crush a few more.)
Season the salmon on all sides with salt. In a shallow baking pan, arrange the fillets in one layer, skinned side down, spread the top of each piece with the sour cream mixture and top with the crushed crackers.
Bake the salmon in the top third of the oven for 10 minutes, until barely cooked through.
Note: If all you can find is dried Coleman’s, follow the instructions on the side of the package to reconstitute it. If you cannot find English mustard, use Dijon mustard.
Nutrition information per serving: 316 calories; 122 calories from fat; 14 g fat (4 g saturated; 0 g trans fats); 98 mg cholesterol; 409 mg sodium; 13 g carbohydrate; 0 g fiber; 1 g sugar; 31 g protein.
Sara Moulton, Associated Press
