When my new oven arrived last Thursday, I knew that I wouldn’t mind heating up the kitchen to make dinner. I had a gorgeous piece of fresh salmon just waiting to be baked. With a recipe I found on AllRecipes.com called Alternative Salmon, I set out to give my new stove a whirl.
First I sautéed the onions and garlic in olive oil and mixed them together with herb seasoned bread crumbs, mayo, and mustard powder.
I cleaned the salmon and put it on a sheet pan lined with tin foil. Salmon is one of the healthiest things you can eat. Wild is preferable to farm raised, if you can swing it. Just look at this gorgeous piece of fish.
I pressed the crumb mixture on top and popped it in my fancy new oven.
Voila! Dinner is served.
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- salt and pepper to taste (sea salt and fresh cracked pepper, please!)
- 1/2 cup herb seasoned bread crumbs (I use gluten-free)
- 2 tablespoons mayonnaise, or as needed
- 1 teaspoon mustard powder
- 2 pounds salmon fillets (The general rule is 1/2 pound per person.)
- Preheat the oven to 350 degrees.
- Grease a baking sheet, and set aside. (I lined mine with tin foil for easy clean up.)
- Heat oil in a skillet over medium-high heat.
- Saute onion with garlic, salt and pepper until tender.
- Transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise.
- If necessary, add more mayonnaise to achieve a paste like consistency.
- Place salmon fillets onto the baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick.
- Bake for 10 minutes in the preheated oven until salmon flakes with a fork, then broil for 5 minutes to crisp the top.