We eat a lot of salmon. Cedar-plank grilled, baked with a Sweet Thai Chili Glaze, plain ole barbecued… if you key in salmon in the search field on this here interweb thingy, you’ll come up with any number of options – most of which would be suitable, if you’re like my friend Jenny (who doesn’t really care for salmon), for use with some other form of firm-fleshed fish.
Still. I like to keep things interesting, so when salmon showed up, again, on the menu, I went in search of options…
and da Google provided. Salmon, slathered with a mustard and honey sauce, topped with a mixture of breadcrumbs, freshly chopped parsley, and sunflower seeds, then baked.
Of course, the original recipe – from the nice folk at allrecipes.com was just a little different – but I really think I like this version better than I would’ve theirs anyway.
INGREDIENTS
•1/4 cup butter, melted
•3 tbsp mustard – I used Zatarains Creole
•1-1/2 tbsp honey
•1/4 cup dry breadcrumbs
•1/4 cup finely sunflower seeds
•4 teaspoons chopped fresh parsley
•4 salmon fillets (I used 2)
•salt and pepper to taste
1 lemon, for garnish
Preheat oven to 400º.
Stir together the melted butter, mustard, and the honey in one small bowl, and the breadcrumbs, sunflower seeds, and parsley in another.
Place the salmon in a baking dish and top with the sauce, and then the breadcrumb mixture.
Bake for 12 to 15 minutes, until the salmon is done to your liking and flakes easily.
Season with a bit of salt and pepper, add a fresh squeeze or three of lemon juice, and you are good to go.
We had ours with yellow rice and some haricots verts sautéed in a bit of garlic and shallot oil.
Mmmm, nice salmon – and pretty darned simple, too – dinner was done in just about 45 minutes – and a lot of that time was taken up with blanching the haricots verts, draining ’em into an ice bath, then making the garlic-shallot oil and stir-frying the haricots a bit at the finish. Hmmm, mebbe that recipe’ll be up on this here interweb thingy soonish.