Corcoran Street Kitchen: Mustard and Herb Crusted Salmon

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.

Mustard and Herb Crusted Salmon (serves 2)
Ingredients:
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.

2. Line a baking sheet with foil and spray with non-stick spray or brush with olive oil. Sprinkle the salmon with salt and pepper on both sides and set it on your prepared baking sheet.

3. Top each piece liberally with your crust mixture and drizzle lightly with olive oil to form a nice crust.

4. Bake at 450 for 10-12 minutes (depending on thickness) until your salmon is cooked to you liking. I like mine to be a bit pink on the inside, which should be about 10 minutes.