Wednesday, May 20, 2009

panko crusted salmon

  • boneless, skinless salmon fillets
  • Dijon mustard
  • fresh parsley, chopped fine
  • panko (Japanese bread crumbs)

Combine panko and parsley in bowl. Brush one side of the salmon fillets with mustard, using care not to dip the knife that was just on the raw fish back in the jar. Either use a squeezable container or spoon a fair amount of mustard into dish and discard remainder after done. Sprinkle panko on the mustard covered side of the salmon until well coated. Bake in a 350 degree oven for 10 minutes.

The dish: Panko is just a fancy Japanese word that means "large bread crumbs". They give the fish a lighter texture than if you were to use traditional bread crumbs and play nicely off the flavor of the mustard. Don't wait for them to turn color in the oven, even when they're fully cooked they retain their gleaming whiteness. If you've been reading this blog you know that we like salmon and this is one of our favorite preparations as it's easy, healthy and unlike most anything else we cook at home. We served it alongside some Green Giant digestive health veggies, which is a nice mix of navy beans, spinach and yellow carrots.

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