This salmon is coated with a very tasty home-made crumb mixture then baked until crispy!
A new cookbook that I was given. the new kosher by KIM KUSHNER, has some great looking recipes in it & I plan to cook my way through it! This salmon recipe is the second thing I have made, the first was the Butternut Squash Soup with Corn
Last night I made this salmon recipe. I tried it before just to check it out then made it again last night to confirm we liked it ..& we did, so here it is!
You mix up the crumb recipe, it was enough for 2 small salmon fillets & keeps in the fridge for 2 weeks, then it gets put on some salmon. The salmon is spread with mustard & maple syrup which allows the bread crumbs to stick nicely, then popped into the oven for 35 min or so until the fish is cooked. If you make the crumb mixture ahead of time.. you can make this dinner really quickly.
Here is the recipe from KIM KUSHNER
1/4 cup cornflake crumbs
1/2 cup panko crumbs
3 drained oil=packed sun dried tomatoes, cut up
zest & juice of 1 lemon
salt & pepper
1 skin on fish fillet about 2 lbs, , You can used any thick kind of fish..salmon, char or halibut, sea bass…I used salmon..*** I bought some frozen wild skin-on salmon at Costco
Yellow Mustard *** the first time I used yellow mustard, this time I used grainy mustard, both were good
Maple syrup *** the original recipe suggests date syrup, maple syrup, agave nectar or honey…I used maple syrup both times
Preheat oven to 375f
Line a baking sheet with parchment paper
- Use your food processor, I used the small bowl that came with my large food processor, if you have a small one that will work well
- Put all fo the ingredients for the crumb mixture into the bowl tf the food processor. process until everything is mixed together & it is crumbly
- Adjust the salt & pepper as needed
- This keeps in the fridge for 2 weeks *** I put the date on the container since I never remember when I have made something!
- Set aside until needed for the fish & store the leftover crumb mixture in the fridge
- Put the fish skin side down on the lined baking sheet
- Put some mustard on the fish …use as much as you think you will like..I don’t love mustard so I do not put much on
- Then drizzle some maple syrup over the fish
- Rub these 2 ingredients all over the fish
- Now put a thick layer of the crumbs on top pressing them on
- Put the prepared fish into the preheated oven & cook for approx 12 -15 minutes depending on how thick the fish is. Make sure the fish is cooled through properly before serving… you can tell by how brown the crumbs are I think & I cut into the fish. The recipe suggests peeking under the crumbs to look at the fish & then putting the crumbs back down! I alway over-bake my fish a bit so just watch & see when it is done