Fishing for Compliments! Panko-Crusted Salmon

FISHING FOR COMPLIMENTS!  Panko-Crusted Salmon

So as we have jetted around the world, experimenting with wonderful new recipes, I thought it was time to get simple and bring it back home for a pit stop.  One of my favorite types of fish is salmon.  I love the color, the flavor and the versatility.  Last night as I was communing with this beautiful piece of fresh fish I had bought the night before, I wanted to mix it up a bit.  I was looking for a dish that was simple, yet creative and tasty.  I typically will grill or broil my salmon.  Occasionally I will simply bake it with some lemon and garlic, but last night I was inspired to do something quick, easy and new (for me at least).  I scoured my pantry and found some panko bread crumbs and  thus the quest began.  I pulled together a dish that took me about 30 minutes from start to end!!!  What could be better after a long days work? This is my take on panko encrusted baked salmon with asparagus.  Enjoy!!




PANKO ENCRUSTED BAKED SALMON with ASPARAGUS

1 piece fillet of salmon about 1/2-3/4 lb
1 cup Panko Bread Crumbs Japanese Style (you can use regular breadcrumbs as well but panko gives it a nice crunch and is lighter)
2 tablespoons light mayonaise
2 teaspoons mustard (I used a combo of spicy dijon and honey mustard, experiment here with what you like.  You can also use 1/2 mayo and 1/2 light yoghurt)
1 lemon
2 tablespoons butter
1/2 cup parmesan cheese (or any cheese of your choice)
TO TASTE:
chipotle powder
paprika
pepper
salt

Preheat oven to 375 º F
1.)  Wash fish and place in a Le Creuset Stoneware 1-1/4-Quart Rectangular Baker with Bonus 16-Ounce Rectangular Baker, Cherry just large enough to hold the fish.  Dry fish, drizzle with lemon juice of half a lemon.
2.)  Melt butter in a small saucepan and add the panko.  Brown panko lightly, mixing the butter and panko well.  Add mayo, mustard and spices as well as the juice of the remaining half lemon and mix well.
3.)  Cover salmon with the panko mixture and pack down lightly, making sure fish is completely covered.  Sprinkle cheese on top.
4.)  Place baking dish with fish in oven and bake for about 20 minutes til crust is nice and browned.
5.) Remove from oven and let sit for a few minutes then serve.

ASPARAGUS with lemon butter

1 lb asparagus, fresh

2 tablespoons butter
1/2 lemon
salt, to taste
pepper, to taste

1.)  Place asparagus in pot of water and bring to a simmer.
2.)  When asparagus is tender to the fork, drain, add butter, salt and lemon.  Serve immediately or asparagus will change color from the lemon.