Not a big fan of salmon. I’ll admit it.
My parents used to make salmon croquettes when I was growing up. I never liked them. My mother made them with egg, green onions, and cracker crumbs. She formed patties and fried them in a cast iron skillet.
I tried ketchup, tartar sauce, mustard, putting it on a bun. Nothing helped me get past the canned salmon taste.
As an adult, I would still turn my nose up to salmon. The only salmon I discovered and enjoyed was SMOKED salmon. It transformed the flavor for me.
But then, several years ago, my cousin Sharon asked me to give her some cooking lessons. She and her husband Perry were focusing on better health. They had already begun exercising. And now, she was looking for healthier menu options.
I found a great recipe for a herb crusted salmon. It had great texture and flavor. So I tried it and added it to her Tastebook collection of recipes.
Lately, my life has been pretty busy. That’s why you haven’t seen a post for several weeks. My parents have had health issues, I’ve had problems with an arthritic knee, and there are lots of other activities going on in my world. So I needed something quick for dinner.
Yesterday, I took a salmon filet out of the freezer to quick fix today. I decided to cook the single man’s version of the recipe.
If you are not a salmon lover…you will probably like this recipe. The fish is seasoned and slathered with honey mustard. Then, it’s coated with panko or Japanese-style bread crumbs. (They are crunchier in texture than regular bread crumbs). And I also added some dried herbs, garlic, turmeric and a little of parmesan.
So if you were going to prepare this for more people, simply multiply the ingredients. If you are feeding 4 people, you want a 12 ounce fillet of salmon. Coat the whole fillet with the mustard and crumb mixture, bake and then divide into four portions.
This could be served with a salad, rice, pasta, veggies…whatever. Also, if you don’t like salmon, substitute cod, mahi mahi, sole or flounder.
Herb Crusted Salmon with Roasted Lemons
Salmon coated with mustard and panko bread crumbs.
4 ounces salmon, fresh or thawed
2 tablespoons honey mustard
1/4 cup panko crumbs
1 tablespoon of dried herbs
1/2 teaspoon turmeric
1 tablespoon Parmesan cheese
1 teaspoon garlic
1 teaspoon olive oil
1 small lemon
- Preheat oven to 450°.
- Rinse the fillet under cold water. Place on a small, parchment lined cookie sheet or pan. Sprinkle with salt and pepper. Brush with the mustard. Combine panko, herbs, turmeric, cheese, garlic and oil. Sprinkle over the mustard. Slice the lemon into quarters, Place them around the salmon and drizzle with a bit more oil.
- Place pan in oven and bake for about 10 minutes. Test for doneness by taking a look at the fish. It should less bright pink and more whitish pink. Also take a fork and see if the salmon flakes. Another visual clue is the salmon will puff up higher than it was uncooked.
- If you don’t want the sweetness, use Dijon mustard instead of honey. Also, use fresh herbs if you’d like.