Growing up, my sister and I were the only two non-fish lovers in the family. Even Christmas Eve where traditionally fish is served at dinner in my Italian household, my sister and I would have something different. Working with children
, I pride myself on not having been a picky eater growing up (brussel sprouts were one of my favorites), but fish was something I never could get into it. It tasted, dare I say, fishy to me (of course it would be…it’s fish!) But in my twenties, I am proud to say that I now like tuna, sea bass, shrimp, and salmon. I am still hoping to expand on this, but for now I am pretty happy with myself…I think my childhood self would be too!
One of the reasons I really wanted to like salmon is due to the many benefits of consuming this lean protein. Two servings of fatty fish (salmon, tuna, mackerel, trout, sardines) a week is enough to get the recommendation for omega 3 fatty acids from your diet. Omega 3 is shown to help reduce inflammation in the body, improve cardiovascular health, depression, and improve brain function to name a few.
After seeing Nicole’s A+ rating on this dish, I knew this baked dijon salmon would be my first adventure in preparing this fish at home.
Baked Dijon Salmon (seen on Prevention RD) serves 4
- 2 tablespoons unsalted butter, melted
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/4 cup panko breadcrumbs
- 1/4 cup pecans, chopped
- 2 tablespoons fresh parsley
- 4 (5-oz) wild Alaskan salmon fillets
- salt and pepper, to taste
- 1 lemon, for garnish
Preheat oven to 400 F.
In a small bowl, stir together butter, mustard, and honey. Set aside.
In another bowl, mix together breadcrumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Garnish with a wedge of lemon and serve immediately.
On the side I roasted up some vegetables. In a pan went squash, zucchini, and eggplant with olive oil, garlic powder, salt, and pepper. I roasted them in the oven on 400 degrees for about 25 minutes, mixing every few minutes.
As my first venture into cooking seafood, I would say this was a success!
The delicious crust gave the salmon a crunchy, slightly sweet flavor and kept the filet juicy.
The fish was tender and perfectly flaky. It practically melted in my mouth. Here’s to new foods…and being one serving away from getting my omega 3’s in for the week.
I am happy with how well this recipe turned out. I will be on the lookout for more fish recipes in the future.
I am off to work here in a bit! The weather here in Vegas is a bit overcast which is such a nice break. Hoping for rain!
Other Swanky Scoop:
Remember, only a couple more days to enter the Yasso Giveaway! Be sure to enter! I will be announcing the winner this Thursday!
What food did you dislike as a child, that you love now? What is your favorite fish and why?