Time: 20 minutes for preparation, 10 minutes for cooking, 30 minutes in total

Salmon is a very popular cooking fish, but it can be challenging to make it interesting. A few years ago, I came up with a spicy and crunchy coating made from crushed mustard peas. The use of mustard sauce helps to adhere to the pea crumbs and adds an extra layer of strength to the spicy salmon.

4 skinless salmon fillets, each about 4 ounces, 1 1/2 inches wide

Fine sea salt and freshly ground black pepper

About 1 tablespoon of water, as needed

Soba Beet Salad

1. Place the grill in the center of the oven and preheat the oven to 450°F.

2. Season the salmon lightly with salt and pepper. Stir the mustard powder with enough water to make a spreadable paste. Apply the paste to the skin side of each fillet. Stir the mustard peas in a food processor until they are coarsely crushed and spread on a plate. Dip the coated side of each fillet into peas for coating, and then press to make it adhere.

3. Heat oil in a very large heat-resistant pan over medium heat. Add the salmon, with the crust side down, and cook until the peas just start to brown, about 3 minutes. Carefully turn the fillets over and transfer the frying pan to the oven with the salmon. Bake the salmon until it is almost opaque, and the center will be rosy when pierced with the tip of a knife, about 5 minutes.

4. Serve immediately with the noodle salad.

From the book "Sharing" by Chris Santos. Copyright © 2017 Chris Santos. Reprinted with permission from Grand Central Life & Style. all rights reserved.

From the book "Sharing" by Chris Santos. Copyright © 2017 Chris Santos. Reprinted with permission from Grand Central Life & Style. all rights reserved.

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