Back on the homefront, I’m trying to make the best out of my last 3 days of my last spring break…ever! Because THE BOARDS are looming over our heads, I’m not really sure if I’ll be able to make it home for a visit before July – so my Mom decided to make the trek here to visit! Unfortunately, the weather was really awful in Cleveland (so much for spring), but my Mom’s a brave lady, and she tackled the snow to make the drive to Toledo. I’m really glad she did because we had a lovely day “fliting” around, and of course I wanted to make a special dinner for the evening.
This dinner exceeded my expectations. I knew I wanted to make salmon – but salmon is such a hearty fish that I have trouble deciding what to do to make it special without overpowering its great flavor. While visiting my favorite “club” – Costco – I was flipping through Ina Garten’s new book, and saw a recipe using Panko with Salmon. Because I have also really been wanting to use Panko, I thought this would be the perfect opportunity to try it. I didn’t buy the book, so this is my own adaptation.
It turned out to be really easy but it tasted, and looked gourmet (win-win!) I loved the lemon zest in the crumb coating, and you definitely shouldn’t skimp on it. I also think that salmon is one of the fish that you need to be careful to buy “Wild Caught”. It’s a little more expensive than the farm raised, but it’s a lot healthier and has a better flavor. For some fish – it doesn’t really matter, but salmon is not one of those fish. Panko crumbs can be found in any local grocery store, usually near the Asian food.
Panko Crusted Salmon
- 1 lb Wild Caught Salmon filets
- 3/4 cup Panko
- 1/4 cup finely chopped parlsey
- zest of 1 large lemon (or 2 small)
- 2 Tablespoons Olive Oil
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Mayonaise
- Salt & Pepper
Preheat oven to 375 degrees.
In a small bowl combine the Panko, parsley, lemon zest and olive oil. Stir until well blended and Panko is evenly coated with olive oil. In an even smaller bowl, mix together 1 T. each of Dijon mustard and mayonaise.
Place salmon filets on a baking sheet coated with aluminum foil. Sprinkle evenly with salt and pepper. Spread the Mayonaise and Dijon mixture evenly over the filet. Sprinkle the Panko crumb mixture evenly over the fish. The mustard mixture should help the coating to stick, but press to adhere.
Bake the salmon for 10-15 minutes (Using a 1 inch filet 15 minutes was good for me).
Serve with lemon wedges. Also good with rice pilaf and roasted asparagus.
Inspired by How Easy Is That? by Ina Garten.
If you start taking pictures of the food that you cook at home, it doesn’t take long to realize that a lot of homemade meals are just not that photogenic. Unfortunately, we don’t eat cookies, cupcakes and sushi all the time . But I don’t want to fall into the rut of only posting things that turn out pretty – because, well that would mean I’d be making (and eating) an awful lot of baked goods. Plus, I wanted this blog to be a mix of everything that is good to eat. Hopefully, if my photography skills improve, I’ll be able to make even “un-photogenic” foods look as delicious as they are. But for now, you’ll just have to trust me.
This soup doesn’t look like much, but I really love it. This week is “test week”, so I can pretty much assure you that If I get around to posting anything, it will be easy to make. I like to use cooking as a break from sitting, all alone, in the room that John and I like to call “The Dungeon”. But during a really busy week, being away from my books for more than an hour starts to stress me out. So sometimes, I just bring my books with me, to the kitchen, or the gym, or the couch… But seriously, this dinner takes about 15 minutes of prep and packs a lot of flavor. It’s a lot less work than actually stuffing green peppers, but it’s very hearty and will warm you up on a cold winter night. Really it’s not a “soup” in the sense that you could probably eat it with a fork if you’d like, but there was really not another word to use to describe it.
Stuffed Green Pepper Soup
Makes about 4 servings
- 1/2 lb. lean ground beef
- 2 green peppers, seeded and chopped (about 2 cups)
- 1 cup chopped onion (about 1/2 a large onion)
- A dash of crushed red pepper & a Pinch of black pepper
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (10.75 oz)condensed tomato soup, undiluted
- 1 can (14.5 oz) of low sodium beef broth
- Hot white rice (I usually make 3-4cups of rice – it’s cheap and I’d rather have more than enough)
In a dutch oven, over medium heat, cook the ground beef for 3-5 minutes, or until brown and crumbly. Add the green pepper and chopped onion and cook for about 8 minutes or until slightly softened. Add a dash of crushed red pepper (or more if you like spice) and a pinch of black pepper. Pour in the can of tomatoes, tomato soup and beef broth. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes. Serve over hot white rice.
Barely adapted from Cooking Light