Herb Crusted Salmon

• 29 April 2008

I made this fantastic recipe from now-defunct Blueprint mag {insert sobbing} last night and loved it. The best part? it's so easy! The recipe calls for cooking the salmon in the oven but I'm not a huge fan of stinking my house up with any kind of fish, so we grilled it in an aluminum "tray". This recipe is a true crowd pleaser; my kids gobbled it up so fast I'm not sure they even noticed the shock on my face. Although, L. did tell me I was nice and pretty during dinner so I'm thinkin' this recipe is pure magic!

Instead of serving it with the roasted lemons I served the salmon with roasted potatoes. For some reason I love eating fish dishes with roasted potatoes. They seem to compliment each other well. Throw in a simple garden salad and some fresh fruit and voila, you have a meal nice enough to serve company...and you didn't even have to slave all day in the kitchen either!

Click here to view the original recipe.

Note: For those of you not familiar with panko (the recipe calls for 1/4 cup), it's a Japanese style breadcrumb. I must say I highly prefer it over our American version. Panko is light, flaky and of the perfect texture in every way. You can find it in the Asian section of your local grocery store or at an Asian market (in SLC try Oriental Market on 7th east and Southeast Asian Market on 9th south).

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