With a piece of salmon sitting in my refrigerator, I had to come up with a way to prepare it and fast (for it had been in there a couple days). Also, the boyfriend and I were not much in the mood for salmon so it had to be good. It was funny, we both agreed, "I just don't feel like it" (every night that the fish sat there and when we had to decide what we were going to do about dinner). So I searched for documentation of breaded salmon and of course, it exists! I had never had it and I sure wanted to dress this fish up. We commented while eating, "the breadcrumbs are brilliant." They really were. I added some Dijon and parsley to the mix and it just gave the salmon a thicker, more wintry feel. We eat salmon often and I guess we had gotten a lil sick of the light dish, baked with a lil oil and herbs. We are hibernating after all;)
Dijon Panko Crusted Salmon
Large salmon fillet (enough for 3-4 people)
3/4 c Panko bread crumbs
2 spoons of Dijon mustard (inaccurate... for Dijon mustard lovers, throw a bunch in there if you like, I wish I had used more)
1/4 c. olive oil
Fresh parsley (I buy the freeze dried parsley in the grocery store, it is amazing! I keep it in fridge and its like I have fresh parsley that never goes bad!)
Salt and Pepper to taste
Flour
I began by just lightly flouring the top of the fish. It makes an odd mess but I remember from class, when you flour the protein you really hold in the moisture, making it tender and delicious. So with a lightly floured mess, I drenched my salmon fillet in the breadcrumb mixture. I baked it at 400 for a good 20-25 min. It is nice, the bread crumbs get toasty. Serve and enjoy.
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