Oh man, it’s been quite a while since I last posted a recipe! I promise you won’t be disappointed with this one; it’s one of my most favorite ways to prepare salmon!
This is a recipe that I’ve adapted from something my sister’s husband makes. He does most of the cooking in their home, and he’s really good at it (side note: he makes the most delicious open-face enchiladas, suuuper yum!) so I can totally see why the sister sticks to baking. So, not too long ago when I was over for dinner at their place, the brother-in-law cooked up this killer salmon entree, and I was all like ‘OMG, best salmon ever.’ Seriously, it was so good that I still remember the meal: what we drank, what he made as sides, etc. (oh, and still have the photo I took of the table!) That night I distinctly remember going home thinking I could totally make my own version of his recipe… and that I did! So here we have us some curry-mustard salmon a la Kirti.
This recipe is good for 2 people, but if you’re cooking for 1, or for 3+ you can always use your judgment & modify quantities accordingly.
2 6oz. salmon fillets
1 tsp extra virgin olive oil
2 tbsp deli mustard – I like to use Grey Poupon
1 tsp curry power
1 tsp honey
a pinch of paprika
a pinch of garam masala
1 tsp sesame seeds, ground
1/2 pkt kraft shake’n bake extra crispy
salt & pepper, to taste
In a small bowl, combine oil, mustard, curry powder, paprika, garam masala, sesame seeds & honey. Mix well – before you add the honey the consistency will be a little bit grainy, but afterwards it should smoothen out a little.
Position an oven rack about 6″ from the top broiler and preheat. Place the salmon fillets on a foil wrapped baking tray (this is more for a speedy cleaning process than for the salmon. I mean without the aluminum you’ll be scrubbing the pans like you’re Cinderella).
Place the salmon fillets on the tray and generously coat with the marinade you just whipped up in the bowl. Let the salmon marinate for about an hour, covered, in the fridge, on the bottom shelf. Once this is done, sprinkle your shake’n bake over the tops to coat each fillet.
Broil the salmon until golden brown and just opaque in center, about 10-12 minutes tops. You want to keep a close eye on your fish, though, since it’s so close to the heat you don’t want the breadcrumbs to burn, or even worse, your salmon to dry out from overcooking!
Ok wait… I have a confession: I don’t actually use the broiler when making my salmon! The husbo & I have a NuWave Oven, gifted to us by his parents, so I use that and cook my salmon to perfect in a mere 7 minutes! If you’ve ever wondered if that thing works, trust me it does, like wonders~~~ and nobody paid me to say that!
Now the salmon is ready to serve with a side of your choice. I did a mixed green salad tossed in a sesame dressing, and oven roasted butternut squash & sweet potatoes, which I have so kindly included the recipe for.
Oven Roasted Butternut Squash & Sweet Potatoes
1 large sweet potato, peeled & cubed
1/4 butternut squash, peeled & cubed
1 tsp paprika
1 tsp ground coriander
1 tsp garam masala
1 tbsp extra virgin olive oil – I think… I usually do a generous drizzle so use your discretion
salt & pepper, to taste
Preheat your oven to 375℉.
In a large bowl, combine all ingredients and toss, until the squash & sweet potato cubes have been generously coated with olive oil and seasonings. Allow to marinate, covered, at room temperature for at least 30 minutes.
Cover a baking tray in aluminum foil and spray with baking spray (this will prevent the cubes from sticking to the foil & burning as they cook.) Evenly spread out the cubes on to the tray & place onto the middle rack of the oven. Cook for 25 mins, or until soft in the center and brownish on the outside. I would suggest you check in at the 15 mins mark and rotate the pan. At this point you can also toss the cubes around a little, to get as much of an even cook as possible.
Remove from oven carefully and scoop onto your plate. Enjoy while hot… but please don’t get so excited & burn the inside of your mouth.