Shane and I were eating salmon all the time over the summer when we were able to stick it on the grill. Now that winter is here, however, I don’t think we’ve had salmon even once. We both really like salmon (plus it’s healthy) so when I found some on sale at the store yesterday, I picked it up. Then I set out to find a recipe that would incorporate both the salmon and some panko breadcrumbs I bought a few weeks ago. This was one of the simplest recipes I found and it’s definitely a winner. We halved the original recipe for the two of us. Can’t wait to make it again!
By Tracey
Panko-crusted Salmon
from Simply Recipes
Ingredients:
- 4 teaspoons olive oil
- 4 pieces thickly cut, boneless salmon (each 6 oz)
- Salt and pepper to taste
- 2 Tbsp honey mustard or sweet-hot mustard (see below recipe)
- 2 teaspoons chopped fresh thyme
- 2/3 cup panko bread crumbs
- 2 Tbsp chopped Italian parsley
- 1/2 teaspoon Hungarian sweet paprika
Directions:
Preheat the oven to 400 F. Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika.
Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
Roast the salmon for 12-14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork.
Honey Mustard
from Allrecipes.com
Ingredients:
- 1/4 cup mayonnaise
- 1 tablespoon prepared mustard (I used dijon, but yellow mustard works too)
- 1 tablespoon honey
- 1/2 tablespoon lemon juice
Directions:
Whisk together the mayonnaise, mustard, honey and lemon juice in a small bowl. Store covered in the refrigerator.
The original recipe yields 6 tablespoons but I scaled it back to make 2 tablespoons without a problem.
