It's hard to believe that we're already a few days into 2024, but here we are!
After plenty of relaxing and indulging with family and friends over the holiday season, we're shifting gearing back to a more well-balanced way of eating. Gone are the lazy breakfasts of Christmas cookies and pancakes, relaxing lunches of leftover mashed potatoes and gravy (and some cookies too), and casual dinners at insert-restaurant-name-here where we caught up with old friends.
Now, we celebrate a return to some home-cooked dinner normalcy.
This tasty salmon recipe from Vanessa Perrone's recently-released cookbook Everyday Mediterranean: A Complete Guide to the Mediterranean Diet with 90+ Simple, Nourishing Recipes is just what the January doctor ordered when it comes to simplicity and flavour.
"Baked fish was the first protein I ever learned to make. It’s surprisingly simple and quick, yet many still shy away from it. This recipe wraps a beautiful salmon filet in a fragrant, citrusy crust. A dish fit for a dinner party that comes together fast enough for a weeknight meal."
Baked salmon with gremolata crust
1½ lb (680 g) salmon filet
2 tsp (10 mL) Dijon mustard
1 cup (250 mL) finely chopped fresh flat-leaf parsley
½ cup (125 mL) plain breadcrumbs, store-bought (such as panko)
1 garlic clove, minced
Zest of ½ orange
Zest of ½ lemon
1 Tbsp (15 mL) olive oil
Salt and pepper, to season
Preheat the oven to 400°F (200°C) (use convection setting or for further advice, see page 61). Line a baking sheet with parch- ment paper.
Place the salmon on the prepared baking sheet and evenly brush the mustard all over.
In a bowl, combine the parsley, breadcrumbs, garlic, orange zest, lemon zest, oil, and a pinch each of salt and pepper. Stir to moisten the breadcrumbs evenly.
Cover the fish with the breadcrumb mixture, pressing firmly so it sticks to the mustard layer. Bake for 15 to 20 minutes, until the flesh is opaque in the center and flakes easily when gently tested with a fork. Serve. Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Yield:
- Serves 6
