July 9, 2014

panko dijon crusted salmon

I posted this recipe in 2010 but I just made it again the other night as my first postpartum meal after Louisa was born. It was so satisfying to eat (and, yes, cook) a real meal! I also roasted some broccoli along with the salmon and made my homemade rice-a-roni (I really need a better name for that but that's basically what it is). 
2 salmon fillets (I used the wild caught Coho salmon from Costco)
1/4 cup dijon mustard
1/2 small lemon
1/2 cup panko bread crumbs (you can use regular bread crumbs)
1/2 teaspoon Italian seasoning
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425 degrees. Rinse salmon fillets and place on a baking sheet lined with foil. Coat both sides with Dijon mustard (no need to dry). Squeeze lemon over both sides.

Combine breadcrumbs and all the seasonings together in a shallow bowl. Coat the salmon with the breadcrumb mixture (you can gently press it onto the salmon to make sure it sticks). Bake for 10 minutes until the center of the fish is cooked through.

Homemade Rice-A-Roni
2 Tablespoons olive oil
1 Tablespoon butter
3 cloves garlic, minced
1 cup long-grain white rice
1/2 cup broken up spaghetti noodles or orzo pasta
2 - 3 Tablespoons chicken broth base
1 teaspoon ground ginger
1 Tablespoon dried parsley
2 1/2 cups water

Heat oil and butter over medium high heat in a medium pot. Add garlic and saute about 30 seconds. Add rice and pasta and saute for 2 minutes. Add seasonings and stir in water. Bring to boil; reduce to simmer, cover and cook about 25 minutes until liquid is absorbed and rice is tender. Stir before serving.

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