Crusty Salmon + Rhubarb Crisp---eating from the freezer
I know what you all are thinking "mmmmm crusty salmon sounds delicious, can't wait to get me some of that" Right?? Well here's the story behind that title: I'm on twitter once in a while (shut it) and foodbuzz too and I keep seeing these long overly described recipe titles. Seriously I have seen 7 adjectives to describe cake, fruity apple spice bundt cake with maple pecan cream cheese frosting. I think these food bloggers have decided that the best way to name something and have it pull up on a search engine is to name every special tidbit in the recipe, so just in case you might be looking for fruity apple spice bundt cake with maple pecan cream cheese frosting you will find their post FIRST. I'm not sure if it's so they get more hits on their sites, or because they can't just say cake because a FOODIE would never say something as plain as cake. I am taking a minimalist approach to my recipes and their names.
So while this recipe could have been 3 mustard salmon with panko or, better yet, Wasabi, Horseradish, Brown mustard and Panko Crusted Salmon I prefer to call it by it's minimalist name, Crusty Salmon. 5 ingredients (plus salt pepper and water), easy recipe, simple, fast and good. Plus my kids liked it and its got Omega 3 fatty acids. WOOT! Trifecta. Oh. OK, maybe salmon isn't affordable to everybody...dang just thought of that. Hmmmm buy it when it's on sale or beg some from friends who happen to have some in their freezer.
Crusty Salmon oven 400˚
2 pounds salmon fillets, cut in serving size pieces
1 1/2 teaspoons prepared horseradish
1/2 teaspoon wasabi powder-more for more kick
2 Tablespoons Guldens Spicy mustard
1 teaspoon water
salt and pepper
3/4 cup Panko
On a foil lined baking sheet lay out your salmon
mix the horseradishes and the mustard together add water mix again
plop a little dollop on each fillet piece
spread evenly with the back of a spoon, make sure each piece is covered on the top
sprinkle on the salt and pepper
pour the Panko on a plate
take each piece of salmon and dip the covered top in the bread crumbs
place back on the baking sheet
repeat until the salmon is coated
throw out leftover panko
bake until salmon is mostly done, test after 10 minutes
then run the salmon under the broiler to crisp and brown the top, about 2-3 minutes more
with mustard glaze
This is far and away the best salmon recipe I have come up with. You can add as much of any of the 3 mustards as you want, I went light in order to NOT burn tongues off. You may want your tongue burnt off, I don't know.
I also whipped up a rhubarb crisp today from rhubarb I froze last summer. If my 6 year old asking for thirds was any indication, I'll have to say we have been missing rhubarb.
Rhubarb Crunch---oven 350 degrees
4-6 cups of chopped rhubarb-if frozen just toss it right in the pan
1/2 -1 cup sugar- use what you need for your personal taste sour to super sweet,
3 TBSP flour, white or whole wheat
1/2 cup butter
1/2 cup sugar
3/4 cup of flour, white or whole wheat
1/2 tsp cinnamon
1/4 cup shelled pecans
1/2 thick rolled oats
lightly grease an 8X8 square pan or pan of equivalent size
pour in your rhubarb
sprinkle with sugar and flour, toss together
in a food processor pulse the butter, sugar, flour and cinnamon together, until they form course crumbs
add the pecans and oats, pulse lightly, you don't really want to chop up the oats just mix them in well
when the crumbs are mixed together sprinkle on top of the rhubarb
bake in a 350 degree oven until the top in browned and the rhubarb is bubbly, 35-45 minutes
serve warm or at room temperature
cream poured over is nice, if you have it
We have been eating from our freezer pantry quite a bit lately, using up the fruits of out labors. We still have salmon to get through, chickens, fruits and a few packs of sausages and vegetables. In our canned pantry we have relish, jams and jellies. And lots of dried herbs still. We are still picking away at the onions and I haven't bought any since July.
Anybody else already planning a garden or CSA share? I'd love to hear about it and what recipes you use to eat what you grow or share in. Plus this summer as crops start rolling in if you have any questions or need a recipe just drop me an email. In the meantime I plan to get my arse in gear and label ALL my posts so you can easily find fruit and vegetable recipes. Ingenious!
Plus if you are interested in a handmade Valentine Exchange please leave me a comment or drop me an email. If you respond you will be obliged to get our your glue, glitter, doilies and red paper and make someone a valentine. And then send it! Thems the rules, even if you think you are a Queen and don't have to play by the rules.
Peace and Love,