Sunday, August 19, 2012

Panko Crusted Salmon with Honey Mustard Vinaigrette

Oil and vinegar aren't friends. Oil is fat based while vinegar is water based. Whisking them together with an emulsifier, such as Dijon mustard, allows the ingredients to blend into a creamy vinaigrette.


1 tsp. honey
2 tsp. Dion mustard
2 Tbsp. white wine vinegar
1 tsp. fresh thyme, chopped
1/4 c. extra virgin olive oil
3/4 c. panko bread crumbs
12 oz.salmon filet, skin removed


1.Preheat oven to 450F.

2. Whisk together the honey, mustard, vinegar, thyme, and olive oil until well combined. Season with salt and pepper to taste.

3. Mix together the panko and 2 Tbsp. of the vinaigrette until moistened.

4. Place the salmon on a baking sheet. Brush 2 Tbsp. of the vinaigrette on the salmon. Pat the moistened panko crumbs on the top of the salmon.

5. Bake for 7-9 minutes until the fish is cooked through.

Tip: Toss the remaining vinaigrette with a vegetable side or over a salad!

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