This was very good. There was just the right amount of lemon peel in the crust and I liked the faint taste of the mustard with the fish. Because there is no oil in the crust you should only use panko and not bread crumbs in the crust. The panko is what gives it it's crunch.
There are several things I would do differently the next time I make this dish, not because it needs it but because I love playing with recipes and this is an easy recipe to play with. I would not brown the bottom of the salmon, I would just put it in the oven and add 3-4 minutes to the baking time. We don't eat the skin and I don't see a need to brown it. I would also add a little olive oil and parmesan cheese to the topping. I think that might give even more crunch to the topping.
I will definitely make this again. It just may be my new favorite way to make salmon.
Kathy M.
Kathy---this sounds so good. I'm going to try it. Thanks for the tip on browning the skin, we don't eat that either & the hint to add parm sounds delicious!
ReplyDelete