Photo by T. Mike Fletcher
Yields: 4 servings
¼ cup grainy mustard
2 tablespoons brown sugar
1½ tablespoons apple juice concentrate (found in the frozen juice section)
1/3 cup Panko crumbs
Salt as needed
Pepper as needed
4- to 6-ounce salmon fillets
Preheat the oven to 350 degrees. Line a baking sheet with foil and spray it.
Combine the mustard, brown sugar, apple juice concentrate and panko crumbs. Stir together well. Salt and pepper the salmon fillets. Spread the mustard topping on the fillets.
Bake 10 to 12 minutes until done.
Green Beans with Feta and Dill
1 pound fresh green beans
¼ cup crumbled feta cheese
3 tablespoons diced roasted red peppers
2 teaspoon dried dill or 2 tablespoons fresh dill
¼ cup bottled Italian Dressing of your choice
Cut the stem end off the green beans. Cook the beans in boiling water until tender-crisp. Immediately plunge in an ice water bath. Drain and dry with paper towels. Combine the beans, feta, red peppers and dill, mixing gently but well. Toss with the dressing. Serve room temperature or cold.
By Helen Fletcher, The Ardent Cook
