Simple, quick, and super-flavorful.
I don’t think I need to say anymore.
Okay, okay. Maybe just a little more. This salmon looks quite fancy and elegant, but it’s actually one of the simplest dishes that I make. Just sprinkle some breadcrumbs over the salmon and bake. While the salmon is turning a pretty pink color in the oven, dump all of the sauce ingredients into a pan and simmer away. That’s it.
If you want your panko breadcrumbs to develop a nice, golden brown color, just toss them into a skillet over medium heat (dry, with no butter or cooking spray). Toast the breadcrumbs until they turn a light, golden brown color. Just be a little careful, they will burn quickly if you take your eyes off of them for too long.
I may speak from experience.
When making the dill mustard sauce, I usually go a little light on the dill and heavy on the mustard. Don’t be afraid to adjust the amount of those ingredients to your liking. If the sauce reduces too much, just add a splash of chicken or vegetable broth. This sauce thickens well on its own, so no roux is needed.
No Roux = Simple and Quick.
Ingredients
- 2 salmon filets
- ¼ cup panko breadcrumbs
- salt and pepper, to taste
For the Dill Mustard Sauce:
- ¼ cup sour cream
- ¼ cup chicken or vegetable broth
- 2 teaspoon coarse grain mustard (more to taste)
- 1 teaspoon dill, chopped
- salt and pepper, to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Lay the salmon filets onto a baking sheet sprayed with cooking spray. Season with salt and pepper, to taste. Sprinkle the panko breadcrumbs evenly over the filets. Bake in the preheated oven for 20 minutes or until the fish is flaky.
- While the salmon is baking, prepare the dill mustard sauce. Add the sour cream, chicken broth, mustard and dill to a small pan over medium-low heat. Cook until slightly reduced, stirring constantly. Season with salt and pepper, to taste.
- Serve the fish immediately with a drizzle of the dill mustard sauce.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
