On the south island of New Zealand we happened upon a salmon farm that made us hungry. There are two things we could easily pick up anywhere in NZ, mussels and salmon. I had a few simple and easy recipes but we grew very bored of them. I have two new favorites I have cooked up and will share my first one with you.
3 Tbs Dijon mustard
½ juiced lemon
1 Tbs of fresh Thyme or 1 tea of dried Thyme
Salt and Pepper
3 Tbs olive oil
1 heaping cup of panko bread crumbs or Club/Ritz crackers roughly crumbled.
One whole filet of Salmon or Steel head
Mix Dijon, lemon juice, Thyme, oil and season with salt and pepper. Add the bread crumbs and toss to combine.
Preheat oven to 450 or as hot as you can get it. Put the salmon, skin side down, on a lined baking dish. Sprinkle the salmon with a touch of salt and Pepper and then add the seasoned bread crumbs on top. Bake, uncovered, for about 10 minutes, until the fish just cooked. You can opt to put the broiler on for a few minutes if you want the topping crispy. You can serve this over a salad or with veggies. The next day I make sandwiches: I layer pan toasted bread with the salmon, arugula and mayo.