This week I wanted to try a salmon dish because Aliana loves her fish. I started to buy my salon fillets at Trader Joe’s. Their BBQ cut salmon in the refrigerator aisle are very fresh, buttery, and the price isn’t bad either. The time to cook this dish was under 20 minutes and the prep time was only 10 minutes. Since I have a baby, I love these quick meals that are also very savory and fulfilling. This dish serves 4.
INGREDIENTS
1 lb. red potatoes sliced into quarters
2 Tbs. olive oil
1 Tsp. salt and ground pepper
1/4 cup Dijon mustard
2 Tbs. dry mustard
4 Salmon fillets, about 6 oz. with or without the skin
5 Tbs. panko or fresh bread crumbs
1 Tbs. Agave nectar
1 Tsp. Lemon juice
2 cups of Barley
INSTRUCTIONS
Boil water in a pot and add the barley. Boil the pearled barley for 50 minutes, or until tender.
Preheat the oven to 375 degrees F. In a bowl toss the potatoes in olive oil. Add the salt and pepper. Spread the potatoes on a large baking pan and bake until golden brown. About 10 minutes. Take out the pan and set to the side. Continue to leave the oven turned on.
Meanwhile, in a small bowl, stir together the Dijon mustard, dry mustard, and lemon juice. Spread evenly on the top of each fillet. Sprinkle the panko evenly on top of the mustard mixture. Drizzle a little of agave on top of the panko.
Grab the same baking pan with the potatoes. Add the salmon fillets breaded side up next to the potatoes and place back into the oven. Set the timer for 15 minutes. Depending on the thickness of the fillet you might need an extra 5 minutes. Once the panko is golden brown, and the salmon is fully cooked, take the pan out of the oven. Add the salmon fillets to the plate and arrange the red potatoes and some steamed veggies. I added baby broccoli with barley with this dish. Enjoy this delicious dish!
