Baked Djon Salmon


Lately, my boy decided to add fish to his list of favourite food and since then he has been begging me to cook fish EVERYDAY! So other than mushroom, fish has become the next regular dish on our dinner table.

In Paris, it is hard to find live fish that is small enough to fit into a dish. They usually come in humongous sizes, enough to feed us a week and are way to big to fit into my fridge. So I end up buying slices of prepared fish most of the time. The names are usually foreign except for salmon.

I never like cooked salmon. The only time I enjoy salmon is when they are raw or smoked. Cooked salmon, be it steam, bake or fry has a fishy stench that puts me off even when served in a restaurant. I have accepted the fact that cooked salmon = fishy stench.

This has however changed since I discovered this recipe. For once, I craved for my baked salmon during our trip in Amsterdam. It is easy, tasty and healthy and I shall crown this the BEST salmon recipe ever!

INGREDIENTS:
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste

1 lemon, for garnish

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).

2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Served with steam broccoli and carrot

Tips : Pecan nuts can be added together with the bread crumb for a nutty twist
The Djon mustard gives it a spicy taste similar to wasabi. During the 1st time I tried this recipe, Mal who usually doesn’t take spicy food finished up the salmon with lots of water.
Now I prepare his portion separately with less mustard.

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