My new favorite way to cook salmon is by brushing it with Grey Poupon and topping with a sprinkle of toasted panko breadcrumbs. It comes out perfect every time. Toasting the panko prior to putting it on top of the salmon is key, as is Grey Poupon. I don't know what I have been doing all this time using generic dijon mustard, but I will never stray again.
Dijon Dill Salmon Salad with Honey Dijon Vinaigrette
Dijon Dill Salmon- serves 4
1 lb. wild salmon filet
1/2 cup panko breadcrumbs
1/2 yellow onion
handful fresh dill, chopped
Honey Dijon Vinaigrette-
4 Tbs. Pour Olive Picholine Extra Virgin Olive Oil (my current PO favorite) or other good quality extra virgin olive oil
2 Tbsp. Pour Olive Aged Dark Balsamic or other good quality Dark Balsamic
1 tsp. dijon mustard
1 tsp. honey
salt, pepper + thyme to taste
Fresh Arugula or Spinach
Grape tomatoes, quartered
Red onion, slivered
English cucumber, sliced into thick rounds and then quartered
Preheat oven to 350 degrees.
In a small saute pan, heat a tablespoon or two of olive oil. Add onions and saute until soft and fragrant, about 5 minutes. Add panko and toss with the onions. Season with a tiny bit of salt and lightly toast, about 5 minutes. Add fresh dill and remove from burner.
Prepare a baking sheet with foil or parchment paper. Brush a thin layer of mustard on top of the salmon. Sprinkle toasted panko evenly across the filet. Bake for 20 minutes. Fish should be flaky.
In a salad bowl, combine arugula, kale, tomatoes, onion, olives and cucumber. Whisk together vinaigrette ingredients, pour over salad and toss. Serve with a slice of salmon on top!