Friday, April 10, 2009

Balsamic Baked Salmon

Eventhough there was always plenty of fish around me, I lacked an appetite for it. Till this day, I only eat Salmon, Tilaplia and the occasional Tuna from the can. It's because of this recipe that I like Salmon and have ventured on to other such versatile dishes. This recipe was my gateway to an "american" style of eating fish. It's really very simple and so easy. If you cook it for that exact amount of time in the oven, it will produce a very supple, flaky, moist fish. I love making this once every two weeks, so that we don't get bored of it. I have been making this for three years now, as I always have the ingredients at hand. My husband brings the fish home from work, so that its always fresh when we eat it. You can try this with wild salmon (but I personally do not like the denser taste). The panko breadcrumbs gives it an amazingly crumbly texture- one that regular bread crumbs can't replace. Ofcourse, if you don't have panko handy, you can sub for bread crumbs but make sure that next time you try it with panko. Salmon is a great heart healthy fish. Give it a try. Its best served over a bed of rice/couscous.

Balsamic Baked Salmon
2 6oz. salmon fillets
2 tblspn balsamic vinegar
2 tablspn dijon mustard
1/4th cup panko bread crumbs
salt & pepper to taste

Preheat the oven to 350 degrees. Season the fillets with salt & pepper then pour the balsamic vinegar over them evenly.  Gently spread the mustard over the tops of the fillets with a butter knife. Top with panko bread crumbs. Place in the oven for exactly 22 minutes or until the fish flakes.
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New Ideas? Alterations? Substitutes? I wanna know!