Panko crusted honey mustard salmon

An assertive fish like salmon can handle mustard’s bold flavor. Top the fish with honey for freshness and breadcrumbs for crunch.

• Yield: 4 servings
• Difficulty: Easy
• Total: 25 mins

Ingredients

• 2 teaspoons olive oil, plus more for coating the foil
• 4 teaspoons Dijon mustard
• 1 tablespoon honey
• 1 (20-ounce) skin-on salmon fillet (1 1/4 pounds)
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons panko

Instructions

1. Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil and coat an area about the size of the fish with olive oil; set aside.
2. Place the measured oil, mustard, and parsley in a small bowl and whisk to combine. Lay the salmon on the foil, skin side down, and season it generously with salt and pepper. Evenly spread the mustard mixture all over the top. Sprinkle the breadcrumbs over the mustard mixture until it’s completely covered, then gently pat to get the panko to adhere.
3. Bake the fish for 12 to 15 minutes, then check for doneness. The center should spring back to the touch and the breadcrumbs should be golden brown. If it’s not ready, return the fish to the oven for a few minutes more. If the fish is ready but the breadcrumbs aren’t browned, broil about 2 minutes more or until golden brown.

Grandma's Best Potato Salad

 This easy, classic potato salad recipe is THE BEST! It was handed down from some grandma to me and includes their secret tips that makes it the very best potato salad recipe every single time.

 

 

Ingredients

• 6 medium white potatoes or Yukon golds , about 2 1/2 to 3 pounds, skin on and quartered
• 3 tablespoons white vinegar
• 2 celery stalks (ribs) , diced
• 6 green onions , diced
• 5 hard boiled eggs , peeled
• 1 1/2 cups Miracle Whip or mayonnaise
• 1 tablespoon yellow mustard
• 1 1/2 teaspoons celery seed
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• paprika for garnish

Instructions

• Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
• Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
• Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
• In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

Notes

• If you prefer, substitute the Miracle Whip with mayonnaise. Or, use half mayonnaise and half Greek yogurt or sour cream for more tang. 

Nutrition

Calories: 171kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 121mg | Sodium: 678mg | Potassium: 645mg | Fiber: 5g | Sugar: 6g | Vitamin A: 330IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 5mg