- In a small bowl, mix together the Woeber’s Reserve Champagne Dill Mustard or Woeber’s Specialty Dijon Mustard, lemon juice, and treacle then brush the mixture over the salmon steaks.
- Season the bread crumbs well with salt and pepper and sprinkle over all sides of the salmon, pressing the crumbs into the fish. Set aside on a rack for 10 minutes.
- Heat the olive oil in a large frying pan until hot then add the fish and fry for about five minutes per side, until browned, crisp and cooked through. Serve immediately
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