Quote:
Originally Posted by CFrance
I used to poach salmon. Then I found this recipe, and it has become my go-to because it's so easy and is pretty much set-and-forget.
Baked Mustard-Crusted Salmon with Asparagus and Tarragon recipe | Epicurious.com
I don't often use the asparagus part of it, and I don't use any olive oil at all. I season the fillets with salt & Pepper and maybe some dill or oregano, or whatever I feel like. Then I smear them with mustard, sprinkle the tops with panko breadcrumbs (or regular if I don't have panko), and sprinkle with paprika. You don't need to add oil to the breadcrumbs, because the mustard holds them on the fish.
Yummy right out of the oven, but good room temperature as well. Easy to transport to a picnic.
If you line the sheet pan with non-stick aluminum foil, nothing sticks and you don't need to use oil. |
that sounds good--i like all the ingredients--ill make it later in the week,,,thank-you