Herb and Mustard-Crusted Salmon

I’ve been on a kick to find quick, delicious, non-poultry dinner recipes, especially low-fat ones that include Omega-3s.  I’ve never been much of a salmon gal, but recently I’ve started making it – usually roasted at 450 for 18 – 20 minutes dressed in nothing but salt, pepper, and a squeeze of lemon.  Gotta tell you – not half bad.

But then Brian and I had a Bone Issue with salmon one night, and it turned us off – neither one of us wants to fight our food.  It turns out the Fish Counter Guy at Whole Foods could save us – and pointed us to Alaskan Salmon…with no (or very few) bones.

(Incidentally, in making sure I had my facts right about Alaskan Salmon fillets coming in the boneless variety, I stumbled across my coolest internet food-find in a long time. Fisherman’s Express in Alaska has a LIVE agent who will chat with you about seafood. I spoke with Tyler in Anchorage, Alaska, who told me he likes Yukon King Salmon since its rich in omega-3 oils and it maintains the taste of the salmon. Very, very cool)

I made this recipe (I found while getting a pedicure in Blueprint magazine) and it was super easy and DELICIOUS: Herb and Dijon Mustard-Crusted Salmon. (They called it Herb-Crusted Salmon with Roasted Lemons, but the lemons were more charred and smokey and Brian burned himself, so I suggest leaving them out of the mix).

I’ve adjusted the recipe for how we liked it.  It should be noted I fudge amounts when I cook and like my toppings think and a little crunchy.  This is for two:

1/4 Cup (or so) Plain Panko Breadcrumbs (really important for the crunch factor)
Handful of chopped flat leaf parsley
“Splash” of dried dill (Jeanette’s favorite herb)
1/2 Tablespoon plus 1 teaspoon of olive oil
1 lbs Alaskan King Salmon (preferably Yukon King Salmon) fillet with skin
1/8 Cup (or so)  Dijon mustard
Salt and pepper (natch)
1/2 lemon, sliced into wedges

1. Preheat the oven to 475.  Toss the panko and herbs with the 1/2 tablespoon of olive oil.

2. Place the salmon skin-side down on a parchment-lined baking sheet.  Sprinkle salt and pepper (more than you think you should – fish begs for salt) , spread with mustard then herb/panko mixture.

3. Roast 18 – 20 minutes.  Use a spatula to separate the meat from the skin and serve with lemon slices to garnish!