Hello again. Remember me? I remember you! I've been very derelict in my blogging duties, but here goes nothing. Salmon is a major favorite in our house. We've actually been buying it from Costco in really big pieces, cutting those pieces into 4 hunks and wrapping them tight in plastic wrap to freeze. When we want salmon for dinner the next day, we pull out a pieces and presto-change-o, we are ready to bake it up. I find that baking salmon, and all fish really, helps to avoid the whole house fish stank that generally accompanies cooking fish on the stovetop. If you line you baking sheet with foil, bake the fish, and then discard the foil, the stink is greatly minimized. This particular salmon dish is a quick weeknighter that you can serve with rice and a salad or vegetable - my favorite being Josh's Chili Roasted Broccoli. It is a real pick-me-up in the winter and brings some freshness to your table while still being pretty seasonal. It would also be good doubled or triple with a whole side of salmon for a dinner party or the whole family.
2 filets of salmon (about 1/2 lb. total)
2 Tbs. mayonnaise
2 Tbs. Dijon mustard
1 Tbs. Whole Grain Mustard
1 Tbs. breadcrumbs (panko or regular)
1 tsp. chopped parsley
salt and pepper
1. Preheat your oven to 450 degrees. Mix together the crust for your salmon by chopping the parsley and mixing together the mayo with the mustards and breadcrumbs. Sprinkle with salt and pepper.
One Year Ago: Flo's Brown Sugar Bread Pudding
Two Years Ago: Grapefruit Pound Cake (VIDEO BLOG ALERT)
Three Years Ago: Grapefruit Honey Drinks