No surprise here, as a resident of Nova Scotia, I am a huge fan of fish. Not only is it good for you, but I find it to be quite delicious. There is actually a fish processing plant just around the corner from my home where you can buy beautiful fish.
It is processed there and frozen. They have a little shop next to the office where you can buy a variety of fish and fish products. Haddock, salmon, smoked fish, salt fish, fish cakes, scallops, shrimps, etc.
Normally I will buy the Haddock, but the other day when I stopped in, they had some beautiful looking salmon fillets. All individually frozen, skin on, ready to thaw and cook.
Salmon is a favorite choice when it comes to choosing to eat healthy, because it contains significant amounts of essential omega-3 fatty acids, which support heart and eye health. This heart-healthy fish boasts a boatload of other nutrients, as well.
Salmon is not something I cook very often. Being an oily fish, it has a much stronger flavor than most other fishes. I am not a huge fan of really strong flavored fish. I need to be in a mood to cook and eat it,
My ex-boss at the Manor told me that when it came to buying salmon the thicker center pieces had the best flavor. The thinner flatter pieces come from the tail end of the salmon and taste fishier. I took that on board and have only ever bought thicker center cut fillets ever since, and I have to say I have enjoyed it a lot more.
Salmon was a fish that I cooked frequently for the family at the Manor. The Mrs. really loved it and I learned to cook it to perfection. Most people over-cook all their fish, which can leave it really dry and unpalatable.
Through my years of cooking at the Manor, I got cooking salmon down to an art form. Trial and error led me to being able to time it perfectly so that we never had dry salmon.
This was always one of the favorite ways that they liked me to cook it for them. Being an oily fish with a stronger flavour, salmon holds up very well with the zippy flavour of Dijon Mustard.
Dijon mustard was not something I had ever tasted prior to going over to the UK. I fell in love with it there and have to admit that I use it more often than any other kind of mustard. I enjoy it on hotdogs and all sorts.
It has a nice heat and the flavor it is not as harsh as some mustards can be. In this recipe it is paired beautifully with a few select other ingredients to make a delicious mustard sauce which is brushed over the salmon prior to baking, along with a crisp buttery crumb.
The recipe makes only two servings but can very easily be multiplied to serve as many people as you wish to feed. It is simple but is also elegant enough to serve for a special occasion.
WHAT YOU NEED TO MAKE CRISP COATED HONEY MUSTARD BAKED SALMON
Just a few simple ingredients, there is nothing really out of the ordinary with the exception of the Dijon mustard, and if you are like me, it's something you will always have in your kitchen anyways.
- 2 fresh salmon fillets, rinsed and patted dry with paper towel
- 1 TBS mayonnaise
- 1 TBS Dijon mustard
- 1/2 tsp yellow mustard
- 1 TBS liquid honey
- 1 tsp white vinegar
- pinch each paprika, salt and black pepper
- 1 TBS butter, melted
- 3 TBS panko breadcrumbs
- 1 tsp parsley flakes
Most of the ingredients are pretty simple and self-explanatory. DO be sure to buy center cut fillets of salmon. Also, if you don't have panko, you can use soft white breadcrumbs, but the panko will give you the best and crispest result.
I do not recommend using fine dry breadcrumbs, or flavored breadcrumbs. If you don't have panko, you might consider using coarsely crushed cracker crumbs.
HOW TO MAKE CRISP COATED HONEY MUSTARD BAKED SALMON
This really is a very easy bake and very quick to throw together. (Another reason why you might consider it to be ideal for entertaining.)
Preheat the oven to 400*F/200*C gas mark 6. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, vinegar, paprika, salt and pepper, combining well.
Pat the salmon dry and place onto the baking sheet. Divide the mustard sauce between each salmon fillet, brushing it all over to coat.
Mix together the butter, panko and parsley flakes. Pat half of this mixture onto each salmon fillet.
Bake in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork. Serve immediately.
I didn't get a photo of it plated up, but it was enjoyed simply with a baked potato and some steamed broccoli. Salmon and broccoli are beautiful partners. This made for a really delicious and healthy supper!
PISTACHIO AND LEMON DUSTED TILAPIA - The fish is simply seasoned and then coated in a pistachio and lemon crumb before being simply fried to perfection in a bit of olive oil. Delicious served with some lemon wedges for squeezing over top.
LOW CARB FISH PIES - Quick and easy. The fish is all cooked and then broken into two serving dishes. A low carb creamy sauce is spooned over top of each dish, and then they are finished with a crust of ruffled filo pastry, for a crisp, low carb and satisfying topping. Recipe is for two but can easily be multiplied to feed more.
Yield: 2
Crisp Honey Mustard Coated Salmon Filets
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Moist and juicy, perfectly cooked salmon, with a tasty honey mustard sauce and panko crumb coating. This recipe can easily be doubled or even tripled to serve more people.
Ingredients
- 2 fresh salmon fillets, rinsed and patted dry with paper towels
- 1 TBS mayonnaise
- 1 TBS Dijon mustard
- 1/2 tsp yellow mustard
- 1 TBS liquid honey
- 1 tsp white vinegar
- pinch each paprika, salt and black pepper
- 1 TBS butter, melted
- 3 TBS panko breadcrumbs
- 1 tsp parsley flakes
Instructions
- Preheat the oven to 400*F/200*C gas mark 6. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, vinegar, paprika, salt and pepper, combining well.
- Pat the salmon dry and place onto the baking sheet. Divide the mustard sauce between each salmon fillet, brushing it all over to coat.
- Mix together the butter, panko and parsley flakes. Pat half of this mixture onto each salmon fillet.
- Bake in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork. Serve immediately.
Thanks so much for visiting! Do come again!!
These look delicious, Marie. We often have salmon and I sometimes add a glaze of Dijon mustard and maple syrup. I cook them in the microwave for 2 1/2 to 3 minutes depending on the thickness. Done to perfection. I've never thought of adding Panko breadcrumbs. I'll have to remember to do that next time.
ReplyDeleteWe enjoyed your hotdogs in puff pastry except I just used my own pastry recipe. They were good. Next time I think I'll add some shredded cheese. Love and hugs, Elaine (in Toronto)
Husband loves this and we have Salmon often ...I also saw and love your Salmon Pie recipe !
ReplyDeleteSorry Marie that last comment was from me .I didn't realise it was going to come through as "anonymous" oops ! Husband loves this and we have Salmon often . I noticed your Salmon Pie recipe at the bottom of the page . This looks good too ! Hope you're keeping well . Hugs Debbie x
ReplyDelete