Triple-Mustard Salmon

Directions

1. 1
   In a shallow dish, combine the wheat germ and mustard seeds.
2. 2
   Season the salmon fillets with salt and pepper.
3. 3
   In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets.
4. 4
   Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.
5. 5
   In a nonstick skillet, heat the oil until shimmering.
6. 6
   Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes.
7. 7
   Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer.
8. 8
   Transfer the salmon to plates and serve crust side up.