Thursday, July 19, 2007

Panko Crusted Salmon

I recently learned from my Dad that farm-raised salmon is terrible for you. The poor fish are fed all sorts of bad stuff, which in turn will end up in our bodies. Also, have you ever noticed that at the grocery store, the sign for farm-raised salmon always says "coloring added" - weird.

Anyways, the salmon in the picture above is wild salmon. Just so you know.

Panko Crusted Salmon
Serves 1

1 four-ounce salmon filet
1 T dijon mustard
1/2 cup panko (Japanese bread crumbs)
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried parsley

Preheat oven to 400 degrees.

In a small bowl, add the panko and the dried herbs. Rub the dijon mustard on the top of the salmon filet. Then pack the seasoned panko crumbs on top of the mustard. Place salmon in the oven and bake for 15-20 minutes, until fish flakes easily.


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