What's For Dinner: Spice-Rubbed Salmon Tacos

It has been way too long since I last featured a recipe with Alaskan wild-caught salmon. Truth be told, it is really difficult to get Alaskan seafood in Northern Wisconsin. (Lake fish (musky, bluegill, walleye) abound in this region, but mercury content makes it a little skeevy to eat.) Our local natural foods store sells wild-caught Alaskan salmon in their freezer section, but in larger than 1-pound portions, which is a bit much for just two people. I haven't had much luck at our local grocery store chain, either. However, Trig's is currently undergoing a major re-do of their interior, and it looks like in addition to major cosmetic changes, they're also upping the ante when it comes to what they're stocking on their shelves. (I have to say I was a bit excited when they implemented a whole organic/natural foods aisle (baby steps) a couple months ago.) Over the weekend, I spied some rather-lovely wild-caught Alaskan sockeye salmon at the fish counter, so of course I had to pick some up.

Since I've had luck with fish tacos featuring salmon before, I figured I'd give it another go, and this time go simple with just the addition of taco seasoning and a little olive oil. The seasoning gave the fish a little kick, but the delicious taste of salmon was still able to shine through. Fingers crossed they keep the fish counter well-stocked; I can't wait to make these tacos again.

Spice-Rubbed Salmon Tacos (printer-friendly version)
makes 4-6 servings

For the salmon:
2 6-oz wild-caught Alaskan sockeye salmon fillets
extra-virgin olive oil
2 teaspoons high-quality taco seasoning, divided (I used a taco seasoning from Savory Spice Shop)

For the tacos:
mixed greens
queso fresco
mango-tomato salsa
chopped avocado
Greek yogurt or sour cream
[insert your favorite taco topping here]

1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
2. Drizzle olive oil over top each salmon fillet and use a pastry brush to evenly coat the fish.
3. Add a teaspoon of taco seasoning (you could also just use cumin, if that's what you have on hand) over the top of each fillet. Use your fingers to gentle rub the spices into each fillet, coating it evenly.
4. Place the prepped fillets on the baking sheet. Bake in the oven for 15-18 minutes, or until the internal temperature is 140 degrees and the salmon flakes when touched with a fork or knife.
5. Remove the fish from the oven and flake it into bite-size pieces with a fork. Serve with flour tortillas and your favorite taco toppings. (I find it easiest to set up a taco bar, with bowls of various toppings, and let everyone help themselves.) I also served cumin-spiced black beans and cilantro-quinoa on the side.

What's For Dinner: Citrus Salmon with Mushroom Sauce

I made this salmon dish last week and it was so good, I made it again for dinner tonight. I randomly found this Food & Wine recipe when searching for something to make with the wild-caught Alaskan salmon fillets I had in the fridge. Funny story, I just decided to go with the recipe -- I didn't notice until today that the recipe reviews are rather "meh." However, D and I both devoured our dinners -- perhaps due to the fact that I took a lot of liberties with the original recipe? I really like the way the mushroom sauce turned out -- I think it could work quite well over venison, chicken, or even over rice or quinoa for a vegetarian dish.

Citrus Wild-Caught Alaskan Salmon with Mushroom Sauce (printer-friendly version)
makes two servings

For the salmon:
2 6-ounce wild-caught Alaskan salmon fillets
1/4 cup freshly squeezed orange juice
fine sea salt
1 teaspoon unsalted butter, cut into small pieces.

For the mushroom sauce:
1/2 tablespoon unsalted butter
1 teaspoon extra virgin olive oil
1/2 cup chopped onion (about half a medium onion)
1 garlic clove, minced
1 package sliced mushrooms
1/4 cup sweet vermouth
1/4 cup low-sodium vegetable stock
1/8 cup half-and-half cream
1/4 teaspoon ground black pepper

1/2 teaspoon sea salt

1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
2. Place the salmon fillets in a shallow dish. Season with salt. Pour the fresh orange juice over the fish. Let stand for five minutes, then flip the fish over and let stand for another five minutes. Place the fish on   the prepped baking sheet. Top each fillet with a couple pieces of unsalted butter.
3. Roast in the oven for 20 minutes, or until the flesh is flaky. Remove from the oven and tent with the aluminum foil until ready to serve.
4. While the fish is cooking, make the mushroom sauce: Melt the butter in a large sauce pot over medium-high heat. Stir in the olive oil. Add in the chopped onion and saute until golden brown in color. Add in the garlic and saute until fragrant, about 30 seconds.
5. Stir in the mushrooms and cover the pot with a lid. Continue cooking until the mushrooms release their liquid, about five minutes.
6. Pour in the sweet vermouth and allow to boil for one minute. Reduce the heat to low and stir in the sea salt and half-and-half. Season to taste with pepper and salt. Let the sauce simmer for 5-10 minutes, or until just slightly thickened.
7. Spoon the sauce over the cooked salmon fillets. Serve immediately.

(adapted from this Food & Wine recipe) 

What's For Dinner: Salmon Mac and Cheese

While in Alaska last month, the chefs prepared a mac and cheese made with surimi (artificial crabmeat made from Alaskan pollock and other ingredients). The mac and cheese was to die for. Surimi really isn't my thing, so I thought I'd use canned salmon in my mac and cheese instead. I've never eaten canned salmon before, but after trying pink salmon in Alaska, and finding it to be quite delicious, I was ready to be adventurous and try it out -- plus it's a great way to add some additional protein to the meal. This mac and cheese can be made with or without the fish; I think it tastes great either way.

Salmon Mac and Cheese (printer-friendly version)
makes 8-10 servings

16 oz. 100% whole-wheat pasta, such as macaroni or small shells, cooked and drained
3 tablespoons unsalted butter
3 tablespoons 100% whole wheat flour
2 cups organic skim milk
sea salt
1/8 teaspoon red pepper flakes
1/8 teaspoon ground nutmeg
2 cups shredded white cheddar cheese
1 can wild-caught pink salmon (bone- and skin-free), drained and forked into small pieces

1. Cook the pasta according to the manufacturer's instructions. Drain and set aside.
2. In a large sauce pot, melt the butter over medium heat. Once it has melted, turn the heat up to medium-high and whisk in the flour. Continue whisking until all the flour is incorporated. After about one minute, whisk in the milk. Continue whisking as the mixture begins to bubble. Whisk for about five minutes more, or until the mixture has thickened. Remove the sauce pot from the heat.
3. Season the sauce mixture with a pinch of salt, red pepper flakes, and ground nutmeg. Stir in the shredded cheddar.
4. Stir in the cooked pasta and salmon.
5. Serve immediately. Leftovers can be stored in the fridge in an airtight container for up to three days, or you can freeze the leftovers to enjoy later.

What I'm Doing: Watching Salmon Spawn

I thought I'd hop in really quick today and give you a little peek at what I've been seeing while here in Alaska. Today a group of us went hiking in Sitka, and among the sights we saw were salmon in the midst of their spawning migration upriver. In some parts of the river, it was a bit of an intense scrum as the salmon tried to swim past one another upstream on their way back to their spawning grounds. Many fish were dead by the side of the water; either having never made it back, or having been washed back downriver by recent rainstorms after successfully attempting to reproduce further upstream. Quite an interesting thing to see in person -- particularly after having spent several days fishing in the ocean and some members of our group having had the luck to catch a few salmon while out on the open water.   

What's For Dinner: Grilled Wild-Caught Alaskan Salmon

Last Monday I spied wild-caught salmon fillets in the freezer section at Golden Harvest, and I couldn't resist picking up one in order to make a flavorful dinner of grilled fish. Never mind the fact that we didn't own a grill at the time. (Although, sure, you could always bake the salmon in the oven, but I really had my mind set on freshly-grilled fish.) We actually hadn't had a grill since our time in Laramie, where we owned a small charcoal grill that quickly got swiped after we left it on the curbside with a "FREE!" sign prior to our move to Philadelphia.

Right after purchasing our fish, we headed to Home Depot to purchase the grill we'd had on our eye on for awhile ... only to find out that the one we wanted was out of stock and, seeing as the summer season is quickly coming to a close, they wouldn't be getting more of that style grill in stock. Back to square one! But not entirely square one, as we just ended up making the purchase from Home Depot online -- yay free shipping! And I also managed to find a $10 off coupon code. (Never make an online purchase before googling for coupon codes -- that's today's Hot Tip!) We had hoped to have a grill set up and ready prior to the arrival of D's parents at the weekend, and thanks to some super-quick shipping, the grill arrived on Friday. D and his dad put together the grill on Sunday, and we christened the grill with a dinner of grass-fed beef burgers that night. Fast forward to Tuesday night, and it was time for another grill-out. This time, I marinated the (thawed) salmon fillet, and D cooked it on the grill. Hooray for tag team (and delicious) dinners!

Grilled Wild-Caught Alaskan Salmon (printer-friendly version)
makes 4-6 servings

1 20-oz wild-caught Alaskan salmon fillet

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon herbes de Provence
½ teaspoon dried rosemary
1 clove garlic, minced
sea salt
freshly ground black pepper

1. In a small bowl or measuring cup, whisk together the olive oil, balsamic vinegar, herbes de Provence, dried rosemary, and minced garlic. 

2. Place the fillet skin side down on a sheet of aluminum foil. Season liberally with sea salt and freshly ground black pepper.

3. Carefully pour the marinade over top the fish. Use a brush to evenly coat the fish, if necessary.

4. Fold the aluminum foil over the fillet to form a tightly-closed packet. Place the prepped fillet (I put mine on a baking sheet) in the fridge and allow to marinate for at least 30 minutes.

5. Cook the fillet in the foil packet on an outdoor grill for 15-20 minutes, or until the fish is opaque and flaky.

What's For Dinner: Baked Herbes de Provence Salmon

D was in charge of dinner last night, and he opted to make salmon for our meal. The salmon was served alongside green beans and corn on the cob. I opted to add a little green salad (with a healthy dose of pecans and goat cheese along with a balsamic vinaigrette) to my plate as well.

Baked Herbes de Provence Salmon (printer-friendly version)
makes two servings

2 6-oz salmon fillets
2 teaspoons olive oil
freshly ground black pepper

fine sea salt

1/2 lemon
2 garlic cloves
2 teaspoons Herbes de Provence
1 head of garlic, the top chopped off to expose the cloves

1. Preheat the oven to 350 degrees.
2. Cover a baking sheet aluminum foil.
3. Place the salmon on the prepped baking sheet.
4. Brush each fillet with a teaspoon of olive oil.
5. Season each fillet with salt and pepper.
6. Squeeze lemon juice over each fillet. Place the lemon half on the baking sheet next to the fillets.
7. Use a fine grater to finely grate one garlic clove over top each fillet.
8. Season each fillet with about a teaspoon of Herbes de Provence.
9. Place the garlic head on the baking sheet next to the fillets.
10. Bake in the oven for 20-25 minutes, or until the fish flakes easily with a fork.

What's For Dinner: Alaskan Coho Salmon Deconstructed Taco Salad

What do you do when you have a lot of leftovers from the previous night's Tex-Mex salmon taco fiesta? You make taco salad, of course! I'm a huge fan of a deconstructed taco salad, as I've posted several versions before. This version include a base of blue tortilla chips, spring greens, pinto beans, black beans, sharp cheddar cheese, pico de gallo, pre-cooked coho salmon (cold), and a healthy dollop of mashed avocado.  Totally filling and totally delicious. Plus it took about five minutes to throw together, so it's super quick to make, too!

I was recently invited to participate in an Alaskan Fish Taco promotion held by the Alaska Seafood Marketing Institute (ASMI). As part of the promotion, I received a $25 gift certificate to purchase the fish I would need to make my taco creations. 

Taco Tuesday: Tex-Mex Seasoned Alaskan Coho Salmon Tacos

I was recently invited to participate in an Alaskan Fish Taco promotion held by the Alaska Seafood Marketing Institute (ASMI). As part of the promotion, I received a $25 gift certificate to purchase the fish I would need to make my taco creations. First up? Wild-caught Alaskan coho salmon.

Tex-Mex Seasoned Alaskan Coho Salmon Tacos with Roasted Sweet Potatoes and Black Beans
(printer-friendly version)
makes two servings

2 6-oz wild-caught Alaskan coho salmon fillets
2 tsp olive oil
fine sea salt
freshly ground black pepper
2 teaspoons taco seasoning, divided
ground cumin
chili powder

4 corn tortillas
pico de gallo
Tex-Mex roasted sweet potatoes (see below)
black beans, cooked

1. Preheat the oven to 400 degrees. Cover a rimmed baking sheet with aluminum foil.
2. Place the salmon fillets on the prepped baking sheet, skin-side down.
3. Drizzle each fillet with the olive oil. Use a brush to evenly coat the top of each fillet with the oil.
4. Season each fillet with salt and pepper.
5. Spread one teaspoon of taco seasoning over each fillet. Gently rub the seasoning into each fillet.
6. Sprinkle each fillet with ground cumin and chili powder.
7. Place in the oven and bake until opaque and flaky. The interior temperature should be around 145 degrees.
8. Use a fork to break each fillet into flakes.
9. Fill each taco with greens, roasted sweet potatoes, pico de gallo, and black beans. Top with the salmon and serve.

Tex-Mex Roasted Sweet Potatoes
makes two servings

2 sweet potatoes, washed and peeled
2 teaspoons olive oil
1 t ground cumin
1 t chili powder

1. Preheat the oven to 425 degrees.
2. Slice the sweet potato into 1" cubes.
3. Place the cubes in a glass baking dish.
4. Drizzle olive oil over the potato cubes. Toss to coat.
5. Season the cubes with cumin and chili powder; toss again to coat.
6. Bake in the oven for about 40 minutes, tossing every 10 minutes. The sweet potatoes are done when they are lightly browned and fork-tender.
7. Remove from the oven and let cool slightly.

What's For Lunch: Tex-Mex Salad with Salmon

Today's lunch is a mix of leftovers made into salad form. On the bottom is a mix of spinach leaves and torn romaine lettuce leaves, plus a small bunch of fresh cilantro leaves. On top of that I added pinto beans, black beans, a generous helping of homemade salsa, a small handful of shredded mozzarella cheese, and some flaked salmon leftover from last night's dinner. Because I couldn't resist, I also added a few crumbled tortilla chips as a garnish. A random mix of ingredients, but tasty nonetheless.

What's For Dinner: Double Mustard Roasted Salmon

D requested salmon for dinner last night, which he had bought frozen a few weeks ago. My default salmon dish involves topping the fillets with a mustard sauce, so I stuck with what I know, and just made a few adjustments here and there. The resulting fish was flaky and flavorful, and the mustard sauce added just the right amount of sweetness and spiciness to take it up a notch. And can I just say that I love my digital meat thermometer? Though I don't cook meat all that often, it is such a lifesaver when determining whether the meat I'm cooking is truly done or not. Anything that takes the guesswork out of cooking is good in my book!

Double Mustard Roasted Salmon (printer-friendly version)

makes two servings

2 6-oz salmon fillets, preferably Alaskan wild-caught

2 teaspoons olive oil

1/2 cup finely-chopped yellow onion

1 teaspoon minced garlic

3 tablespoons organic red wine vinegar

1/8 cup organic dijon mustard

1/8 cup organic German mustard

1 tablespoon brown sugar

freshly ground black pepper

kosher salt

1. Place an oven rack in the uppermost slot in your oven. Set the oven to broil.

2. Cover a baking sheet with aluminum foil. Set aside.

3. Add the olive oil to a medium-sized saucepot. Heat over medium-high heat.

4. Add the chopped onion and saute for 2-3 minutes, or until translucent and softened.

5. Stir in the garlic and saute for an additional minute, stirring constantly.

6. Add in the red wine vinegar and cook until it has nearly all evaporated.

7. Stir in the mustards and brown sugar. Continue cooking for about one minute more, then remove from the heat.

8. Place the salmon fillets on the prepared baking sheet. Season generously with salt and pepper.

9. Spoon the mustard sauce onto both fillets. Spread it evenly over each fillet, covering each completely.

10. Broil in the oven for 5-10 minutes, or until a meat thermometer inserted into the thickest part of the fish registers 145 degrees.

11. Carefully remove each fillet from the baking sheet, leaving the skin on the foil. Serve over a bed of quinoa, couscous, or rice.

What's For Dinner: Salmon with Brown Sugar and Mustard Glaze

I can't help but purchase the latest issue of Everyday Food when I see it in the grocery store at the checkout lane -- there are always so many good recipes to try! This dish comes from the latest issue -- and gave me a perfect excuse to try out another salmon recipe and use up some fresh asparagus I had on hand. Loads of fresh asparagus in the store is a sign that spring has definitely sprung! To make the asparagus as a side dish, I just washed it, snapped off the ends, and cut the remaining stalks diagonally into 2-3" pieces. I popped the cut asparagus into gently boiling water for about two minutes, removed it from the water with a slotted spoon, and served it with some freshly grated Parmesan. Couldn't be easier.

Salmon with Brown Sugar and Mustard Glaze (printer-friendly version)

makes two servings

1 tablespoon extra-virgin olive oil

1 large shallot, minced

1/4 cup red-wine vinegar

1/4 cup German mustard

1/4 cup light brown sugar

fine sea salt

freshly ground black pepper

2 6-oz wild-caught Alaskan sockeye salmon fillets

1. Place an oven rack at the uppermost setting in the oven. Set the oven to broil.

2. Heat the olive oil in a large saucepot over medium-high heat.

3. Add in the minced shallot and saute until softened, about two to three minutes.

4. Stir in the red-wine vinegar and cook until slightly evaporated.

5. Stir in mustard and brown sugar. Cook an additional one to two minutes.

6. Remove from the heat and season with salt and pepper to taste.

7. Cover a rimmed baking sheet with aluminum foil. Add the salmon fillets to the foil, skin side down. Season both fillets with salt and pepper. Generously brush each fillet with the

8. Broil for 5-10 minutes, or until the meat is opaque and flakes easily.

9. After plating the fish, brush again with the glaze.

10. Serve alongside a grain such as wild rice and a fresh vegetable such as fresh asparagus.

(adapted from a recipe in the April 2011 issue of Everyday Food)

What's For Dinner: Spinach and Feta Salmon Burger

I know that Whole Food's nickname is "Whole Paycheck," but honestly, there are a lot of deals to be found. Case in point: (another round of) salmon burgers! Sure, they're not quite as cheap as a 79 cent box of Mac and Cheese, but at under $4 per serving, (and a whole heckuva lot healthier than that blue and orange box!), these burgers are a good budget buy for me. Last time I featured teriyaki burgers; tonight we gave spinach and feta burgers a try. I think I liked these burgers even better than the last kind. Since D was heading out to a meeting, I was in charge of cooking them up this time. I started by making a pot of quinoa (1/2 C quinoa in 1 C water, bring water to a boil, then reduce heat, cover, and let simmer for about 15 minutes, or until all the water is absorbed). To cook the burgers, I sprayed olive oil cooking spray on a medium-sized skillet, which I then heated over medium-high heat. Once the skillet was heated, I added the burger patties and cooked each side for about three minutes. I finished the burgers in a 350 degree oven for five minutes. End result? Perfection. In addition to the quinoa, I also served the burger alongside a spinach salad with (more!) feta cheese and a balsamic dressing.

What's For Dinner: Teriyaki Salmon Burgers

A rash decision in the seafood section of Whole Foods resulted in our purchasing a pack of salmon burgers. My main motivation for the purchase was curiosity -- as I'd never tried a salmon burger before but was intrigued by the idea of it. These pre-made patties had an interesting ingredient list as well, and included salmon (obvs), green onions, soy sauce, sugar, garlic, ginger, sesame oil, onion, breadcrumbs, and white sesame seeds.

I put D in charge of pan-frying the patties since he had previous experience cooking up homemade salmon burger patties. To cook the patties, he first pan fried them in a few tablespoons of olive. He cooked the patties for five minutes on one side, flipped and cooked them for another three minutes, then finished them in a 350-degree oven for another four minutes. We served up the burgers on a bed of baby spinach and arugula along with a side of mac-n-cheese.

What's For Dinner: Oven-Roasted Spicy Salmon Fillet with Lemon-Butter Green Beans

One of the first meats I introduced back into my diet a few years ago was salmon. I prefer wild salmon, though Whole Foods sells a sustainably farm-raised Norwegian salmon. Salmon is an excellent source of Omega-3 fatty acids, vitamins B12, B3, and protein. Sockeye salmon, in particular, is a great source of vitamin D. For a full nutritional profile on salmon, click here.

Oven-Roasted Spicy Salmon Fillet (printer-friendly version)

makes 2 servings

2 6-oz wild sockeye salmon fillets

extra virgin olive oil

1 tablespoon organic Dijon mustard

1/2 teaspoon ground coriander

1/4 teaspoon fine sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground cumin

1/8 teaspoon ground cardamom

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1. Preheat the oven to 425 degrees.

2. Cover a rimmed baking sheet with aluminum foil.

3. Place each fillet skin-side down on the foil.

4. Lightly brush each fillet with olive oil.

5. Brush 1/2 tablespoon of Dijon mustard over each salmon fillet.

6. In a small bowl, mix together the ground coriander, fine sea salt, black pepper, cumin, cardamom, ginger, and cinnamon.

7. Sprinkle the spice mixture over the top of each salmon fillet until both are fully covered.

8. Roast the salmon fillets in the oven for 12-14 minutes, or until the salmon lightly flakes apart with a fork.

Lemon-Butter Green Beans (printer-friendly version)
makes 4 servings

30 green beans, ends trimmed, rinsed, and dried

1 tablespoon unsalted butter

1 tablespoon shallot, minced

1 tablespoon pine nuts

1 teaspoon fresh lemon juice

fine sea salt

freshly ground black pepper

1. Blanch the green beans. To do this, bring a medium-sized pot of salted water to a boil. Add the green beans and boil for about 2 minutes. After the time is up, remove the beans from the boiling water and place in an ice bath. Once the beans have cooled down, remove them from the ice water and place them on a towel to dry. Set aside.

2. Melt the butter in a large skillet over medium heat.

3. Add in the shallots and saute for about a minute.

4. Add in the pine nuts and saute for another minute, stirring constantly.

5. Stir in the lemon juice.

6. Add the green beans into the skillet, and stir to combine all the ingredients. Cook just until the beans are warmed. Serve immediately.

(adapted from this Emeril Lagasse recipe)

What's For Dinner: Grilled Salmon Steaks

This evening's entree was inspired by a recent episode of Giada at Home in which Giada cooked grilled salmon alongside a citrus salsa verde. I opted to serve our salmon along with a citrus-mint salad. Though Giada cooked her salmon on an indoor grill, I had D (the household grillmaster) grill up the salmon outside. As to the salmon, D purchased it from Whole Foods when he was in Fort Collins. D opted to get four wild salmon steaks (which we had never tried before) as the fillets were from farmed salmon.

Grilled Salmon 

makes four servings

4 6-oz wild salmon steaks

2 tablespoons organic agave nectar

freshly ground pepper

fine sea salt

vegetable oil

1. Brush the top (non-skin) side of each salmon steak with agave nectar. Season each piece with salt and pepper.

2. Brush the grilling rack with vegetable oil to prevent the salmon from sticking.

3. Grill for about 3-4 minutes on each side, or until the salmon is flaky.

4. Let the steaks rest for five minutes after removing them from the grill.

5. Serve over a bed of coconut rice and alongside citrus-mint salad. (The citrus-mint salad is nearly the same as this citrus-apple salad recipe, though for additional flavor, I added about six chopped fresh mint leaves from our herb garden.

(adapted from this recipe)

What's For Dinner: Herb-Crusted Salmon with Roasted Veggies

When we were in Fort Collins over the weekend, we made the requisite stop at Whole Foods to pick up a few things. Among the items we added to our basket were two 6 oz fillets of wild sockeye salmon. Such a great source of protein and omega-3 fatty acids! We opt for wild salmon given the environmental issues and potential decreased nutritional-content related to farmed fish.

I've only ever made mustard-roasted salmon with lingonberries before, so I figured it was about time I tried a new recipe. I finally decided to go the herb-crusted route. Luckily, I still had plenty of Italian breadcrumbs on hand from when I made them awhile ago (stored in the freezer). The great thing about cooking salmon is that it is so fast! Less than 20 minutes, and the fish is on the table. I think I've definitely got a new go-to salmon recipe!

Herb-Crusted Salmon

makes 2 servings

3/4 cup Italian breadcrumbs

dried rosemary

dried thyme

dried parsley

1/2 cup organic dijon mustard

1/4 cup honey

2 6-oz salmon fillets

1. Pre-heat the oven to 450 degrees.

2. In a small bowl, stir together the mustard and honey.

3. In another small bowl, mix together the breadcrumbs and seasonings. I used about a shake or two of each seasoning listed; the Italian breadcrumbs already had a number of seasonings added in (see the link above for the recipe).

4. Line a baking sheet with aluminum foil.

5. Place the salmon fillets on the foil, skin-side down.

6. Cover the top of each fillet with the mustard-honey mixture.

7. Coat the mustard-covered fillets generously with the breadcrumb-herb mixture.

8. Place the baking sheet into the oven and cook for about 14 minutes, or until the fillets are opaque and flaky, and the toppings are lightly browned.

I served our salmon fillets alongside some roasted eggplant and Brussels sprouts. (I rinsed, trimmed, and halved the sprouts and cubed the eggplant; tossed all with two minced cloves of garlic and 2 T of olive oil, then roasted in a 450-degree oven on a baking sheet for about 30 minutes, flipping once half-way through.)