I have friends…friends who have kids…who wont’ eat fish outside of fishsticks…BLECCCHH!!! this recipe put the Gordon’s Fisherman on layoff, and gives your kids (even the ones over 30) a healthier and tastier alternative. This was a crowd favorite on the kid’s table at sunday brunches I’ve run all over the country. This will server 4.
- 4, 6 oz. Salmon filets (Or any fish really)
- 1 c. panko breadcrumbs, ground fine (Like use a coffee grinder, works like a charm)
- 2 tbsp. ranch dressing
- 1 tsp. dijon mustard
- 1 tbsp .chopped cilantro
- 2 tbsp. melted butter
- Pre-heat your oven to 450.
- Season your salmon with salt and pepper.
- Mix the ranch dressing and dijon mustard together. Spread the mixture over the top of each piece of salmon, about 1/4 inch thick.
- Season the breadcrumbs, and mix the cilantro into the. Dip the coated piece of salmon into the breadcrumbs and lay it, crumb side up on a sheet tray.
- Drizzle the salmon with the butter and bake for about 8-10 minutes. the crumbs should be nice and brown, and the salmon should be about medium to medium well.
This recipe isn’t limited to just salmon. I’ve done it with Mahi Mahi, Halibut, Rockfish, and Flounder. If you use a flatter fish, just fold the fillet once or twice until it’s about 3/4 to 1 inch thick. This really doesn’t need a sauce, but it any butter sauce will work. I like to eat this with Sriracha, but that’s just me. How do you like it.
Happy Eating,
-The Doctor