food .. panko crusted salmon

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For the first time since Max has been born, I was able to cook a full meal. Cooking with a new baby is really challenging but I wanted to cook Yap a meal for all the meals he cooked for me.

Doing anything with a baby is all about logistics. Since Max still feeds quite often, I had to time it just right and pick recipes that were quick in prep time. So I decided to do a panko crusted salmon with roasted brussel sprouts and pancetta. I got the salmon recipe from Yap’s cousin Jen. It is delicious and so easy to make!! I got the roasted brussel sprouts and pancetta from epicurious. For the roasted brussel sprouts and pancetta recipe, click here. Below is the salmon recipe that I got from Jen. 🙂

panko crusted salmon

ingredients

  • salmon filet (size according to how many servings you want)
  • olive oil
  • dijon mustard
  • panko breadcrumbs
  • parsley or thyme
  • salt and pepper

instructions:

  1. preheat oven to 400 degrees.
  2. brush both sides of the salmon with olive oil (helps from salmon sticking to the pan.)
  3. coat salmon with dijon mustard.
  4. in a bowl, toss panko breadcrumbs and olive oil. depending on serving size, for every 1/2 cup of panko toss it with 1 tablespoon of olive oil. Chop up 1/4 cup of parsley and/or thyme and mix with panko breadcrumbs and olive oil. Take the mixture and press it into the salmon.
  5. put salmon in oven,  6 inch filet cooks between 10-12 minutes. Adjust cook time based on serving size.

buon appetito!

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