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…
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.
•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
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.
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.