Wednesday, February 2, 2011

Baked Salmon

This was an experimental recipe I tried with ingredients I already had at home. Fats a little high (come on, it's salmon!) but it's all good fats with lots of Omega 3's! This came out really good and I'll totally make it again. Especially because it was EASY (once again)!

(makes about 8 servings; 1 serving = 3.5oz)
  • 2 lbs. wild salmon
  • 1/2c crumbled feta cheese
  • 1/3c 0% Fage Greek yogurt
  • 1 tbs. dijon mustard
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. paprika
  • couple cloves of garlic, miced
  • 2 slices whole wheat bread
  • salt and pepper to taste

1. Preheat oven to 400 degrees Fahrenheit and toast bread (keep an eye out so it doesn't burn).

2. While bread is toasting, mix all ingredients (except salmon) together in a bowl until everything is evenly combined.

3. When bread is really toasty, take out of the oven and cool off. Smash cooled toast in a ziploc bag until you have breadcrumbs and set aside.

4. Cover a baking sheet w/ foil and lay salmon in the middle of sheet. Cover salmon with most of the mixture but leave about two spoonfuls leftover in the bowl. Mix the remaining mixture with the breadcrumbs and top off the salmon.5. Bake uncovered for about 30 - 40 minutes or until flesh of salmon flakes. ENJOY with a serving of complex carbs and veggies and you have a well rounded meal.

1 comment:

Heather said...

I have to say I made this and OMG it was awesome I never would have thought to make the sauce the way you did...IT was amazing!!! just had to tell you!!