BREADED HERBED SALMON BAKE

Ah, salmon! You're a fish that I always have on hand in the freezer. It's honestly my go-to fish of choice for my family at dinner time. I don't think I have to remind all of you FTY readers about the nutritional benefits of eating this fish; rather I think I'll talk about how good this recipe is... Whenever I cook with fish one of my favourite ways of cooking it; is baking it! Simply put, the fish stays both moist (as long as you don't overcook it of course), and keeps its shape; which always looks fantastic when you're serving it. This baked salmon has a crunchy breadcrumb topping with thyme, paprika, dried oregano, and lemon zest, but what makes this salmon a bit zingy too is the yellow mustard that I use to glue the breadcrumb mixture to the salmon. Mustard and salmon after all are a match made in Heaven, if I do say so myself. Serve this baby up with some nice roasted veggies, like asparagus and sweet potato and dinner is served!

Serves 4

Preheat the oven to 425 degrees F

Baking time: 18-25 minutes (depending on size of salmon fillet)

Ingredients:
  • 4 small salmon fillets
  • 1/2 cup whole wheat breadcrumbs
  • 2 garlic cloves, grated
  • 1/4 tsp paprika
  • 3 sprigs fresh thyme, leaves only
  • zest of one lemon
  • 1/2 tsp dried oregano
  • 1/2 tbsp extra virgin olive oil
  • 4 tsp yellow mustard
  • 1 medium tomato, sliced thin

1. Preheat the oven to 425 F and line a baking sheet with a sheet of aluminum foil. Then take the salmon fillets and place them right on the prepared baking sheet; making sure to space them apart for even cooking. Set aside for now.

2. Take a small mixing bowl, and assemble the crumb mixture: add in the breadcrumbs, grated garlic, paprika, thyme leaves, lemon zest, dried oregano and a drizzle of olive oil. Using your clean fingers, mix the crumb mixture gently to distribute the ingredients. You want the breadcrumbs to be coated with the oil so they can crisp up while cooking.

3. Take the yellow mustard and dollop 1 tsp each on top of each salmon fillet. Using a small teaspoon, spread the mustard evenly onto fish. Then take 1-2 slices of tomatoes and place them right on top. Spoon the crumb mixture evenly right on top of each fish fillet. Don't be shy sprinkle it all on and pack it in gently.

4. Place it into the oven to bake at 425 F and let it bake until cooked through, but not overcooked. This should take around 20 minutes. If the fish flakes using a fork it's done! Serve it along side veggies and a baked potato and eat!




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