We’ve been eating out a lot lately, but I bought this gigantic, pearly pink hunk of salmon that was eyeing me from the fridge, tempting me, telling me “I’m healthy! I’m good for you! Bake me!” So I had to – dousing it with this honey mustard mixture, and topping with crunchy crumbs. This is pretty much my go-to salmon recipe: it’s a cinch to prepare, bake and eat, with minimal clean up needed afterwards, and has lots of flavour if you aren’t so crazy about fishiness. It also reheats pretty well.
Honey Mustard Baked Salmon (for 2)
3T butter, softened
1.5 T dijon mustard
2T breadcrumbs (Panko is awesome)
2T chopped pecans
salt and pepper to taste
– Preheat oven to 400 degrees
– Mix butter, mustard and honey in one bowl
– Mix crumbs, pecans, parsley, salt and pepper in another
– Line a baking sheet with foil, and sit your hunk of salmon (a boneless, skinless fillet). Pour and cover with honey-mustard mix, then sprinkle crumb mixture overtop
– Bake for 12-15 minutes, until fish flakes with a fork.
Note: I never have breadcrumbs in the house. I usually crush up some crackers or croutons instead of bread crumbs. If I use melba rounds, or something plain, I’ll add a pinch of other spices like garlic powder, italian seasoning, etc. But plain crumbs taste fine and add some crunch just great too.
I don’t normally make dessert too, but I haven’t lost my sweet craving and I’m out of screme eggs (so sad). I also had such a honking huge piece of salmon that I baked it for almost 20 minutes, leaving me time to mix together this chocolate chip blondie recipe and let it bake while we munched on our salmon and salad. My square baking pan is floating around at someone else’s house right now, so the end result was weirdly shaped but pretty decent, chocolate-y bars. Kind of like larger, denser cookies.
Dinner at home’s not so bad. I’m going to try to not eat out for at least a week now, and revisit some of my tried and true favourite recipes.
Got a favourite or quick and easy dinner? Share a link to the recipe below!