Dijon-panko encrusted salmon

My boyfriend and I have been doing Sunday dinners at home.

It’s cheaper than going out (in theory) plus it’s kind of a nice tradition. And of course the ulterior motive is to test out recipes I’ve been eyeing.

Sometimes though it’s nice to be spontaneous. Like last night when I wanted to throw in the towel and was all like, “Who wants ratatouille,* let’s get sushi,” and Mark made me stick to my guns and even provided a helpful suggestion (salmon).

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Which is how I found this all-star, easy-to-follow recipe for salmon with a Dijon honey glaze encrusted with panko or bread crumbs. You can add chopped pecans and parsley to the topping but I’ve simplified it.

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To be honest, I’m going through a bit of an identity crisis and it’s all because I can’t cook chicken. It’s like the world’s most boring protein and yet when I prepare it it turns into stringy dryish nothing. I’ve put a call out to the universe for an effective recipe (or, you know, whoever may or may not be reading this blog) and the universe has yet to answer.

Although a good friend of mine revealed that organic chicken makes a difference. Quality meats matter, people!

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On the other hand, salmon and I are good. We’re pals – I marinate it or glaze it or turn it into smoked salmon butter and it always turns out exactly as intended.

This recipe is no exception. Mark paid it high compliments and for what it’s worth I can usually only tell that he likes my cooking when he clears his plate and goes for seconds. So there’s that.

What are you cooking now that the weather’s getting cooler? I’ve got a lot of Sunday’s to fill!

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Dijon-panko encrusted salmon
(Adapted from All Recipes)

1/4 cup butter, melted
2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup panko or bread crumbs
1-2 pounds salmon (We had a 1 pound fillet and a lot of extra sauce)
Sliced lemon to garnish, optional

Preheat oven to 400 degrees.

Combine melted butter, Dijon mustard and honey in a small bowl, whisking until smooth.

Spread a thin layer of marinade over the salmon fillet. You’ll likely have extra sauce but you can serve it alongside the salmon.

Then top with panko making sure salmon is evenly coated.

Bake for 22-25 minutes or until salmon flakes easily and is at desired doneness.

*: I don’t actually think ratatouille is boring, or at least not this ratatouille. To prove it, I’m going to be making it later this week. Stay tuned!

Baked Dijon salmon: http://allrecipes.com/recipe/21176/baked-dijon-salmon/

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