Well I got some crazy news a few weeks ago (how fitting right after I turned 30) that I have genetically high cholesterol. Now if you know me you know that I have a very healthy diet. I’m not vegan by any means however I have always been good about moderation and cooking for myself the majority of the week helps me to ensure I am eating a healthy balanced diet. So to my dismay after learning that it really had nothing to do with my diet I still have this engrained in my head that I need to be eating more and more heart healthy foods. Therefore, stay tuned for more to some because salmon ain’t the only thing getting a reintroduction to my kitchen. We’re about to have some healthy hearts over here!
Baking salmon is one of the easiest ways to properly cook this type of fish. Not only that but this allows for you to be more creative in the toppings department. Weather you’re slathering honey mustard to be baked on top or using a flavorful blackened spice, baking salmon has never been easier.
Now that I have to completely lay off the fried food I was thinking of a way I could still get that crunch we all know and love from fried food without well….frying.
This is where the panko crust was born, this method can also be applied to chicken which I know is a favorite from the rave reviews I would get when I featured it on my meal prep menu. By simply flavoring the bread crumbs with garlic and spices you can go so many different delicious ways with this topping. I like to use greek yogurt and dijon mustard as the “glue” for topping and it actually add a delicious creamy texture to the flakey fish.
You will not believe the simplicity of this recipe and how much flavor comes out!
Ingredients:
-4 6 oz. Salmon filets
-1/4 cup Plain Yogurt
-2 tbs. Dijon Mustard
-1 tsp. Garlic
-1 Cup panko bread crumbs
-1 tsp. Dried parsley
-1 tsp. Dried basil
-Pinch red pepper flakes
-Salt and pepper to taste
-4 tbs. Parmesan cheese, grated
Directions:
- Preheat oven to 400 degrees
- In small saute pan heat 1 tsp. Olive oil on medium heat and add garlic, saute for 2 minutes until fragrant, add the panko bread crumbs and lightly brown in the pan (you will need to move the bread crumbs around in the pan to prevent burning keep your eye on this).
- Put breadcrumbs in a bowl and add dried herbs, allow to cool slightly and then add parmesan cheese to mixture.
- In small bowl mix yogurt and dijon mustard
- Place salmon on a line baking sheet and season with pinch of salt and pepper.
- Brush a layer of the yogurt mixture over the top of the fillets to cover
- Sprinkle the bread crumb mixture over the top of the yogurt and lightly press into filets.
- Bake in the oven for 15-20 minutes until salmon is cooked through and topping it browned.