~ from Simply Recipes (www.elise.com)
4 tsp. olive oil
4 pieces thickly cut, boneless salmon (each 6 oz.)
(or 1 large fillet)
salt & pepper to taste
2 Tbsp. honey mustard or sweet-hot mustard
(preferred - 1 tsp. honey added to 2 Tbsp. Dijon mustard)
2 tsp. chopped fresh thyme
2/3 cup panko bread crumbs
2 Tbsp. chopped Italian parsley
1/2 tsp. Hungarian sweet paprika
- Preheat oven to 400-degrees. Set the salmon n foil-lined sheet skin side down. Sprinkle with salt & pepper.
- In small bowl, combine honey mustard and 1 tsp. thyme. In another small bowl, mix panko crumbs with remaining 1 tsp. thyme, 4 tsp. olive oil, parsley, and paprika. Add light sprinkle of salt & pepper.
- Using small spoon, spread mustard mixture on salmon; top with bread crumb mixture.
- Roast salmon for 12-14 minutes (test at 10) or until almost completely firm to touch and flakes when poked with a fork. Serve at once. ( 4 servings.)
Trim one large bunch of asparagus. Lightly toss with extra-virgin olive oil. Sprinkle with coarse salt & cracked pepper. Spread out on roasting sheet sprayed with Pam and plop in top rack of oven the same time as the fish. Both should be finished at the same time. Sprinkle with lemon juice and serve with salmon.