We eat salmon once a week, so I am always trying to find new ways to prepare it. For this dinner pictured above I served the salmon on pureed broccoli and roasted potatoes. The first time I ever ate salmon was in Paris with my dear friend Candice. It was served with potatoes and seasoned with dill. That combination of flavors has remained forever etched in my memory of deliciousness!
You need 6-8 ounce salmon fillets with the skin removed. You can use dried dill, if you do not have access to fresh herbs. Panko breadcrumbs are much crunchier than normal bread crumbs.
Measure out 3 tablespoons panko bread crumbs into a small bowl and add 1 teaspoon olive oil.
Add a pinch of salt and black pepper to the panko mixture.
Chop up finely any combination of fresh herbs you like. Italian Parsley, Dill, or Cilantro all work great. You can also substitute dried dill, since buying a whole batch of herbs to only use a small amount is wasteful. I grow fresh herbs in the summer, so I always have them around. In the winter I tend to just use the dried dill, unless I happen to have extra cilantro in the fridge.
Add the herbs to the panko and stir to combine.
Measure 1 teaspoon dijon mustard on each fillet.
With a pastry brush or your fingers spread the mustard on the sides and top, not the underneath side.
Sprinkle the panko mixture on the top only. It may cascade down the sides, which is fine. You may not need all the mixture if your fillets are smaller. All of this can be prepped in advance. At this point if you are only prepping, you can gently cover the place the salmon in the fridge.
Line a baking sheet with parchment paper or foil for easy clean up. Place the salmon on the parchment and bake for 10-15 minutes at 400 degrees.
CRUNCHY DIJON COATED SALMON RECIPE
Serves: 2 people
Prep Time: 10 minutes
Cooking Time: 12 minutes
INGREDIENTS
Two 6-8 ounce pieces of skinless salmon
3 tablespoons panko bread crumbs
1 teaspoon olive oil
salt and pepper
1 tablespoon minced fresh herbs: italian parsley, dill and or cilantro. (Alternatively you can substitute 1/2 teaspoon dried dill)
2 teaspoons Grey Poupon dijon mustard
PREPARATION
Preheat oven to 400° F.
Measure 3 tablespoons panko bread crumbs into a small bowl.
Add 1 teaspoon olive oil to the panko mixture.
Add a pinch of salt and black pepper.
Add either 1/2 teaspoon dried dill, or 1 tablespoon minced fresh herbs. Stir panko mixture till combined and oil is distributed.
Place your salmon on a plate, and place 1 teaspoon of dijon mustard on each fillet.
Spread mustard with a pastry brush or your fingers on the sides and top of the salmon but NOT underneath the fish.
Sprinkle the panko mixture on the top of the fish.
Line a baking sheet with parchment paper or foil.
Place the fish on the baking tray and cook for 10-15 minutes. 12 minutes is ideal for me, and the salmon is cooked thoroughly.