I have a new philosophy in life. My previous philosophy was if you cover it in melty cheese, the kids will eat it. My new philosophy - if I cover it in panko I will eat it!
I have never in my life been a fish fan. Just the smell makes me sick. The only thing that I have been able to eat is fried shrimp (panko breaded) and battered fish sticks. Yes, battered fish sticks. I like to eat them with fry sauce. For those of you non-native Utahns and have never heard of fry sauce, it is mayo and ketchup mixed. LOVE that stuff. Which is funny because I don't like mayo and I REALLY don't like ketchup, but put them together and it is pure heaven. The same goes for the panko crusted salmon. I don't like honey mustard at all, and really am not a fan of salmon. Put the two together and top it with some panko = INCREDIBLE!!
from Simply Recipes, as seen on Tracey's Culinary Adventures
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz)
Salt and pepper to taste
2 Tbsp honey mustard or sweet-hot mustard (see below recipe)
2 teaspoons chopped fresh thyme
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley
1/2 teaspoon Hungarian sweet paprika
Preheat the oven to 400 F. Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
In a small bowl, combine the honey mustard and 1 teaspoon of the thyme.
In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika.
Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
Roast the salmon for 12-14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork.
Now eat it! Because it's good!
We have had salmon quite a few times and the kids literally come to the line plugging their nose. Yesterday, we just about ran out of this stuff! I cannot wait until I get to eat this again in 5 weeks! My suggestion: serve with some yummy rice pilaf and warm piece of garlic bread. Mmmmm...