Panko Crusted Salmon Recipe

The following recipe was AMAZING!  My whole family loved it.  This will be a recipe that I make over and over.  I try to get more fish into our lives but it usually comes in the form of tuna fish sandwiches.  I am kind of scared of preparing fish.  I don't mind salmon so much but basically every other type of fish frightens me.  I found this recipe here and it is an Ina Garten recipe.  There is a reason that she is famous for cooking..and this recipe is the reason why.  Only a few ingredients but the end results were fantastic.  The original recipe called for the Salmon to have the skin on..but that creeps me out a bit.  I used skinless salmon..much less frightening.

You will need Dijon Mustard, Olive Oil, Panko Bread Crumbs, Fresh Parsley, Fresh Lemon, Salmon, and Salt & Pepper.

Combine the Panko, Parsley, Lemon Zest, salt and pepper.

Drizzle in a couple TBSP of the Olive Oil and mix together really well to evenly coat the panko.

Season the Salmon with a bit of Salt & pepper and then put a bit of Dijon Mustard on top of each Salmon Fillet.

Spread the Dijon Mustard on the top of the Salmon.

Top with the Panko mixture and press lightly to help it adhere.

Warm up an oven safe skillet over medium heat and add the remaining Olive Oil.  When the oil is hot add the salmon fillets and sear 3-4 minutes on the one side only.

Transfer the pan directly from the stove top into a pre-heated 425 degree oven and bake 5-7 minutes.

The Panko will be nice and toasty.

Top the pan with tin foil and let rest 10 minutes.

Enjoy!

Panko Crusted Salmon Recipe

2/3 C Panko
2 TBSP minced Parsley
1 tsp Lemon Zest
1/2 tsp Salt
1/2 tsp Black Pepper
3-4 TBSP Olive Oil, Divided
4 Salmon Fillets
2 TBSP Dijon Mustard
Lemon wedges, for serving

Preheat the oven to 425 degrees.  In a small bowl combine the Panko, Parsley, Lemon Zest, Salt, and Pepper.  Drizzle with 2 TBSP of the Olive Oil and toss until the crumbs are evenly coated.  Set aside.

Place the salmon fillets on a plate and generously brush the tops with Dijon Mustard and season with Salt & Pepper.  Press the Panko mixture thickly on top of the mustard to help the panko adhere.

Heat the remaining Olive Oil over Medium heat in an oven safe skillet.  When the oil is hot add the Salmon Fillets and sear for 3-4 minutes without turning. 

Transfer the pan to the preheated oven for 5-7 minutes or until the Panko is browned.  Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve with fresh Lemon wedges.

Enjoy!

4 Servings

252 Calories
10 Carbs
17 Fat
12 Protein

Buttermilk Biscuits Recipe

Who doesn't love a quick, easy, and delicious side dish.  Everyone in my little family has love for these biscuits.  I love them with a bit of butter, jam, or honey.  The compliment soups and pretty much anything..and they come together in a quick way.  I got the recipe from my sister who is a bit fancy and makes some amazing things.  She inspires me to be better and to reach for the stars with my cooking.  She got the recipe from America's Test kitchen.

You will need Whole Wheat Flour, Baking Soda, Salt, Butter, Buttermilk (these are also amazing with the vinegar/milk substitute), Baking Powder, and Sugar.

Melt the Butter and let it cool a bit.  Also measure out your cold Buttermilk.

Combine the two and mix together. 

You will get a really odd looking and lumpy mixture.

Combine your Dry ingredients.

Then add the Butter/Buttermilk mixture.

Mix until just combined.

I make my biscuits on the large side about 1/4 cup each..I just use a spoon and put a heaping amount of dough on it and then put it on my parchment lined baking sheet.  Bake at 475 degrees for 12-13 minutes.

Look at how golden brown and yummy these turn out!

Melt 2 TBSP of Butter and using your pastry brush spread a bit of butter on top of each biscuit.

Enjoy!

Biscuits Recipe

1 Stick (1/2 C) Butter melted
1 C cold Buttermilk
2 C Whole Wheat Flour
1/2 tsp Baking Soda
3/4 tsp Salt
2 tsp Baking Powder
1/2 tsp Sugar
2 additional TBSP melted Butter for brushing.

Melt the stick of Butter and allow to cool just a little.  Then add to the cold Buttermilk and mix until it becomes a lumpy mixture.

Combine all the dry ingredients really well.  Add in the butter/ buttermilk mixture and mix until just combined.  On a parchment lined baking sheet lump together about 1/4 cup of dough.

Bake 475 Degrees for 12-13 minutes.  When done cooking move to a wire rack to cool about 5 minutes.

Melt an additional 2 TBSP of Butter and brush the tops of the biscuits.

Enjoy!

Approximately 15 servings

288 Calories
12 Carbs
25 Fat
3 Protein

Cornmeal Pancakes Recipe

I'm back with more pancakes!  I bout some Bob's Red Mill cornmeal for the Polenta Recipe I made recently and still had over half the package left to use.  Now I love me some cornbread but wanted to try something new.  I found the following recipe on the package and decided to give it a whirl because I also love me some pancakes.  I've had these 3 times now and have really enjoyed them each time.  They make a thin pancake with a nutty texture.  They aren't a sweet pancake so I like to serve them with a little butter and a sprinkling of sugar.  So good!  I especially like them as leftovers warmed up in my toaster.

You will need Buttermilk (I've also tried this with the trick of putting a tsp of Vinegar in the cup and filling the rest with milk and it works awesome), Eggs, Salt, Cornmeal, Canola Oil, Whole Wheat Flour, Hot water, Baking Soda, and Baking Powder.

Add the Cornmeal into a bowl and add the Hot Water.  Mix it all together well.  Through trial I have decided that it is a good idea to let it sit a couple minutes and soften.

Add the Buttermilk and the Eggs and whisk it all together.

Now add the Flour, Salt, Baking Powder, and Baking Soda.  Try not to overmix.  The instructions suggest that you sift the dry ingredients in..I could not be bothered to do that step.  Then stir in the Canola Oil.

Using your favorite circular Griddle warm it up over Medium heat.  Once warm place about 1/4 cup of the mix and start cooking.  The batter is a bit on the thin side go slowly to ensure the cakes don't run together.

Cook on each side until brown and delicious.

Enjoy!

Cornmeal Pancakes Recipe
Source:  Bob's Red Mill 

1 C Boiling Water
3/4 C Bob's Red Mill Medium Grind Cornmeal
1 1/4 C Buttermilk
2 Eggs
1 C Whole Wheat Flour
1 TBSP Baking Powder
1 tsp Salt
1/4 tsp Baking Soda
1/4 C Canola Oil

Pour the water over the Cornmeal and stir until it gets thick.  Let it sit a few minutes to help everything soften a bit.  Add the Buttermilk and beat in the eggs.  Add the dry ingredients and mix together, trying not to overmix.  Stir in the Canola oil.  Cook on a hot ungreased griddle about 1/4 cup of mix per cake.

Enjoy!

Approximately 14 Pancakes
Nutritional info per pancake

114 Calories
12.5 Carbs
6 Fat
3 Protein