First off, my apologies for not updating this more often. I've been so busy with life that I haven't had much time to try new recipes. Thankfully, I will be getting a brand spankin' new camera in two days, and I'm hoping to take some more time out to test-drive a few concoctions I have up my sleeve. Stay tuned!
I've also been trying to eat healthier, so I decided to try my hand at cooking fish (not always my first choice) and asparagus (something I love to order out, but have never tried to cook at home). I'm much more likely to turn to panko than regular old flour to get that textured, crunchy taste I love. So, I thought this recipe was perfect! The salmon was cooked perfectly and tasted absolutely heavenly. The asparagus went a little mushy - my fault for not realizing they would cook just fine in less than 10 minutes, even if it initially appear to be the case.
Best of all, this meal was low carb, heart healthy (yay for omega 3's!), and took less than 30 minutes to prepare, with minimal prep time. Works for me!
Panko Crusted Salmon:
Prep time: 10 minutes
Cook time: 12 minutes
Ingredients
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz) (try to purchase fresh instead of frozen!)
Salt and pepper to taste
2 Tbsp honey mustard
2 teaspoons chopped fresh thyme (or 1 tsp dried)
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley
1/2 teaspoon Hungarian sweet paprika
Method
1. Preheat the oven to 400°F. Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
2. In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).
3. Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
4. Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.
Yield: Serves 4.
Cook time: 10 minutes
Note: I added a little freshly grated Parmesan cheese for an extra touch.
Ingredients
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil2 cloves garlic, minced
Kosher Salt
Freshly grated black pepper
Lemon juice
Method
1. Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.
Yield: Serves 4.
