I think the basic recipe would be great, but I had to change ingredients according to what I had on hand. It turned out amazingly good!
I placed two hefty Salmon Steaks (1.72 lbs. total) on a cookie sheet lined with non-stick aluminum foil sprayed with Wegmans 100% Extra Virgin Olive Oil Spray.
I added about 3/4 Tbsp. of Horseradish Mustard to the Dijon Mustard (last of the jar) and used Ian's All Natural Whole Wheat Panko Bread Crumbs & 1 Tbsp. dried parsley. Due to dairy sensitivity, I replaced the butter with *Earth Balance Soy Free Natural Buttery Spread (Butter would be to die for!), and used Wegmans Organic Wildflower Honey.
I slathered the Mustard/*Butter/Honey mixture on the salmon. Coated them heavily with the Panko/Pecan/Parsley mixture. Flipped the fish over and repeated on the other side. I also took a toothpick and secured the thinner "tails" of each fish together to prevent them from over-cooking.
Baked the fish, turning halfway through cooking, until done. (145 degrees internal temperature.) They were perfectly done.
Served with two side dishes:
1. Jasmin Rice & Baby Bella Mushrooms. Rice cooked in water seasoned with Organic Better than Bouillon Chicken Base (about a rounded Tbsp). Mushrooms sauteed in small amount of Pure Sesame Oil and Asian Stir-fry oil.
2. Steamed fresh Asparagus.
My adult son, with a fine pallet, said this must be made again.
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I think the basic recipe would be great, but I had to change ingredients according to what I...