2 tbs Dijon mustard
1 tsp lemon juice
1 tsp black treacle or dark molasses
4 salmon steaks
2 tbs white bread crumbs
1 tbs olive oil
salt and pepper
In a small bowl, mix together the 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.