Living a tasteful life

Tuesday, March 31, 2015

Pan Seared Salmon

I'm a big fan of fresh fish, especially salmon. My husband on the other hand has not always shared the love. However, I'm thankful he has grown to like it.  We finally found a great way to prepare it that we can both agree on. Now it's pretty much in our dinner line up at least once a week.

This really is an easy recipe not to mention healthy. Simply marinate the fish in orange juice, slather with Dijon mustard, coat with whole wheat breadcrumbs and sear using a nonstick shallow fry pan.
Oh and as for the colorful sides you see in the photo, I wish I could take credit for those but sadly I can't. The kale salad and sweet potato salad were from Salthouse Catering and if you haven't tried them, I highly recommend you do for your next event.
We normally eat this over a bed of wilted spinach drizzled with an Asian sesame dressing. The dressing is great on the fish too, however the mustard gives it so much flavor that you don't really need it.
How's that for a dose of omega 3's!


Pan Seared Salmon
2 Fresh Salmon Fillets (skin removed)
½ Cup Whole Wheat Seasoned Bread Crumbs
1 Teaspoon Ground Ginger
1 Teaspoon Pepper
½ Cup Dijon Mustard
1 Orange
Olive Oil
1.       Remove skin and dark spots around the center of the fish.
2.       Place fillets in a bowl or plastic bag and marinate for 25 to 30 minutes in the juice of a fresh orange.
3.       Coat the bottom of a non-stick skillet with olive oil and warm over medium heat.
4.       Meanwhile, remove the fillets from the orange juice, and generously slather with Dijon mustard.
5.       In a separate bowl mix bread crumbs, pepper, and ginger.
6.       Lightly coat the fillets with the bread crumb mixture.
7.       Place the fillets in the hot skillet and sear for approximately 10 minutes on each side or until cooked to your preference.


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