In search of quick to do salmon recipes, I tried a technique I often use with tilapia--a Dijon mustard flavored topping with a crunch. The result was quite good. The salmon turned out moist, gently seasoned, and with a topping that was satisfyingly toasty, not soggy or oily. The preparation of the salmon required only about 5 minutes. Eighteen minutes in the oven was plenty for the fish and about the time needed to cook a pan of rice. Fresh green beans steamed in the microwave in fewer than 10 minutes. So, if you need a special but quick meal, go for this one. You can have dinner ready in half an hour. Need a special dessert, too? Go for ice cream and chocolate chewy cookies (see the recipe in another post). Your family and/or guests will love you forever--or at least until dinner is over.
Crunchy Dijon Baked Salmon -- Serves 4 +
1 1/2 pounds of salmon filet
1/2 teaspoon of lemon pepper
2 tablespoons of light mayonnaise
4 tablespoons of fat-free yogurt (not Greek)
1 tablespoon of grainy Dijon mustard
3-4 tablespoons of seasoned Panko bread crumbs
Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil. Coat the foil with non-stick cooking spray. Place the fish, skin-side down on the foil and sprinkle it with the lemon pepper. Using a misto sprayer, mist the fish with olive oil, or drizzle a little oil on the fish evenly. In a small bowl, combine the mayonnaise, yogurt, and mustard. Spread it evenly on top of the fish. Sprinkle the Panko crumbs evenly over the mayonnaise-yogurt-mustard topping. Bake the fish for 18 minutes or until it barely flakes with a fork. Let the fish sit for about 5 minutes before serving it.