Baked Salmon
This baked salmon recipe is so simple and quick to prepare. Salmon is full of the essential fatty acids that are good for you. EFAs are important for the development of the brain. They're also good for the heart - be heart healthy and have oily fish twice a week. This recipe uses dijon mustard, but horesradish sauce would be equally good. The sharpness cuts through the oiliness of the salmon. Baking is a very simple way of cooking. If you've got a dinner party, then it's simple to prepare this dish, refrigerate it, then cook it at the last minute. It takes just 15 minutes in a hot oven, so you can get everything else underway and cook this last. Serve it piping hot.
Baked Salmon Heat your oven to Gas Mark 6,400 F or 200C Put the bread into your food processor and whizz until fine crumbs. You could use a liquidiser or grate on the fine side of an ordinary hand grater. Add the thyme and stir through. Season with a pinch of salt and a few twists of black pepper. Mix in the dijon mustard. Put the salmon onto an oiled baking tray - make sure it's big enough to take the steaks in one layer. Divide the breadcrumb mixture equally and press down firmly.
Bake in the oven for about 15 minutes until the fish is cooked through. The baked salmon should be firm to the touch when you press it. Salmon is OK a little pink, so don't overcook it.
Serve this with some buttered new potatoes and a salad or some buttered asparagus spears. It's a quick and easy method to bake salmon without a lot of fuss and mess. Salmon is really the king of fish and shouldn't be messed around with too much - just something sharp to cut through the oiliness is sufficient - nothing to dominate the flavour.
Coronary Heart Disease is a major killer. Click here to read about the health benefits of fish and how easy it is to increase the amount you eat. How fish in your diet helps you avoid coronary heart disease
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