4 boneless salmon filets
Salt
Ground black pepper
½ cup plain panko bread crumbs
½ tsp. ground thyme
2 tsp. parsley flakes
4 tsp. 100% extra virgin olive oil
2 Tbsp. honey mustard
Preheat oven to 400F.
Line a baking sheet with foil.
Place the salmon on the baking sheet, skin side down.
Sprinkle with salt and pepper.
In a small bowl, mix the panko bread crumbs, thyme,
parsley, and olive oil.
Using a small spoon, spread mustard on the salmon; top
with the bread crumb mixture.
 |
| My filets were about 4 oz. each. |
Bake for 12-14 minutes or until the salmon is almost
completely firm to the touch and flakes easily. Serve immediately.
 |
| Baked and flakey! |
My Rating: 4/5 "This has such nice texture! You get the smooth supple salmon and you get the crunchy panko. It's almost sushi-like, except without any umami flavor. What do get, though, is a really nice kick from the honey mustard - sometimes it's a little overpowering, but mostly it's just a nice mortar to tie everything else together. Good stuff!"
Comments
Post a Comment