Tuesday, July 24, 2012

Keep Calm and Fish On

We think Papa's Father's Day present brought him good luck when he went out fishing the other day. He brought back a 34 inch (about 86 cm) salmon. As he was cleaning the fish in the kitchen, our cat - Sushi, immediately became his best friend. For several days after cleaning that fish, every time he walked into the kitchen, she would follow him just in case he had more scraps for her.

We feasted on salmon that night, again last night (11 of us,) and there's still some left. I really like how my husband cooks fish. His secret is this mustard:

Here's how he does it:

Panko and Mustard Salmon
(Not an original recipe, but The Hubby can't remember where he found it.)

Salmon (or other fish)
Inglehoffer stone ground mustard
Panko bread crumbs
Olive oil or butter

Preheat oven to 400 degrees (about 205 C.) Spread your fish fillets (he usually cut them into individual portions at this point) on a baking sheet and squeeze a healthy squirt of mustard on top of  each one. Use the back of a spoon to spread the mustard all over each piece.

Next, sprinkle a layer of panko on top of the mustard. Don't worry if some of it ends up on the baking sheet. Drizzle olive oil (or butter if you prefer) on top of the panko. Allen doesn't really measure it, he just uses about a regular size spoonful on each piece.

Bake for about 12 minutes. If your pieces are thick, you may need to bake the fish for a bit longer, but be careful - over cooked fish isn't too tasty. I hope you enjoy this recipe as much as we do!

My husband and his dad are out fishing right now and I'm hoping another salmon (or two) will be coming home with them tonight...

1 comment:

Debi said...

Thanks for sharing this recipe, Liz. We fish all the time and can't wait to try it!