Buffalo Salmon

It seems like everyone has been cooking with Panko bread crumbs for a few years now. I recall trying to find in in the grocery store a couple of years ago, couldn't find it and just put that idea on hold for a bit. However, it started to seem like I kept making the same dinners over and over and decided it was time to revisit the Panko bread crumb search. Hubby found it in no time (it may be more readily available nowadays) and I was set to make something. But what?..I kept asking myself. 

Yesterday I opened the freezer door to find our meat supply, and I pulled out some salmon (that's considered a "meat," yes?). I set to find a recipe that involved Panko and salmon and found a plethora of recipes but I would always be missing an ingredient (like mustard) or refuse to use other ingredients, like butter, because we are trying to keep it heart healthy.. at least sometimes.

So, for those of you who know me, I love me my buffalo wings (oh God, do I ever!), and thought why not incorporate that flavour, but lose the unnecessary fat, given it was just a weekday. 

I served the salmon alongside a simple arugala salad and roasted potatoes.

Hope you try this recipe and enjoy as a much as we did!

Ingredients

2 servings of salmon fillet

1/3 cup Panko bread cumbs

Juice of half a lemon

2 tablespoons of vegetable oil

2 scallions (aka green onion), chopped finely

1 tablespoon fresh parsley chopped finely

Salt to taste

Black pepper to taste

2 tablespoons of Frank's Red Hot Sauce

Directions

Preheat oven to 400 degrees.

Panko crust:

-Stir together Panko bread crumbs, lemon juice, 1 tablespoon oil, scallions and parsley in a small bowl.

Salmon:

-Place salmon on shallow baking dish greased with 1 tablespoon of oil. 

-Season salt and pepper, and then spread a tablespoon of Frank's Red Hot sauce on each fillet.  

-Using a fork or spoon, pack an even amount of the prepared Panko crust on each fillet

-Bake for about 14 minutes (doneness depends on what you like). Crust should be a light brown.

*Note: Salmon can be skin on or off.  The one in the picture had the skin off.  We bought it from Costco. If you buy it with skin on just make sure that the skin is on the baking dish (you put the crumbs on the flesh of the salmon).

Happy Thanksgiving!

My Goodness, it's been a while since I last posted. Why? Just because life made it so.
Here's a summary of the last couple of years:

Bought a home two years ago, moved in with parents while it got built, had a baby meanwhile, and now, finally, it has been a month since we've been in our new home. I didn't think it would be, but it was difficult to share a fridge with two other adults and I just felt "out of it" when it came to passion for cooking. Now that things are back to my way, I am slowly but surely getting back into the swing of things.

We just celebrated Thanksgiving yesterday at my parents house and I brought back some turkey to make a lentil turkey soup tonight (could be a future post), and the rest of the weekend encompassed errands and having my good friend and her hubby over for chicken nachos and to meet our little girl. The chicken nachos were a hit, and I was left with some leftover toppings: chopped tomatoes, red peppers and shallots.

So, in the spirit of Thanksgiving, I used those tasty toppings the next morning to make an omelette and I added spinach for extra nutrition.

I pretty much summed up the ingredients, which you can make as much as you want to taste. I don't think I can really teach you to make an omelette though: it's either you have it or you don't. But honestly, unless you burn the egg, it's hard to mess it up even if it ends up looking scrambled.

So here's a picture of my Thanksgiving omelette, and I hope you all had a wonderful Thanksgiving weekend.