You Have a Business Trip Next Week

June 4, 2009 by

Next week is your big trip.

You've known about it for a few months now and it's finally here.

You'll be away from home on business all next week.  

You could go out to dinner, but with the weekend starting tomorrow, tonight is really your last night to enjoy something homemade.

And since you also have to pack, you don't want to be stuck in the kitchen all night cooking and then cleaning.  But you still want a good meal. 

Now in case you're new to WhatToCookWhen.com, I'm not a fan of salmon at all.  I actually can't stand it.  But my husband loves it, so over the past few years I have perfected some of the best recipes to mask its fishy flavor.  And this is one of them!

The combination of honey and dijon mustard give this salmon a nice rich taste, and the baked breadcrumb topping serves as the perfect finish.

Even salmon haters will enjoy this meal!

So the next time you're getting ready to prepare your "last meal" before the big trip, pick up a couple of salmon fillets on your way home from work.  You have the perfect recipe for a nice home-cooked meal, that won't have you in the kitchen all night.

Baked Honey and Dijon Salmon

Ingredients:

Baked Honey and Dijon Salmon

Baked Honey and Dijon Salmon

  • 1/4 Cup Butter, Melted
  • 3 Tbs Dijon Mustard
  • 1 1/2 Tbs Honey
  • 1/4 Cup Dry Bread Crumbs
  • 1/4 Cup Finely Chopped Pecans
  • 4 Tsp Chopped Parsley
  • 4 (4 oz) Salmon Fillets

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, stir together butter, mustard, and honey. Set aside.
  3. In another bowl, mixt together bread crumbs, pecans, and parsley.
  4. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  5. Bake salmon for 15 in the preheated oven, or until it flakes easily with a fork.

1 Comment

  1. Jeremy

    The baked breadcrumb topping is really, really good!

    Be sure to use eco-friendly wild Alaskan salmon as opposed farm-raised salmon.

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