- 2 tablespoons plus 1 teaspoon distilled white vinegar
- 2 tablespoons sugar
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons dry mustard
- 1/3 cup vegetable oil
- 4 6- to 7-ounce salmon fillets
- Dried thyme
- 1 cup fresh French breadcrumbs
- 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°F. Lightly grease 13 x 9-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 as aid, transfer salmon fillets to platter. Serve, passing remaining mustard sauce separately.