We’re nearing the halfway mark in my 2016 Cookery Project, and, on the whole, I’m happy with my progress so far. The object of the game was to get out of my cooking comfort zone, to learn some new techniques and combinations, and to expand my culinary repertoire. After a slow start—I shouldn’t have kicked off the project right before DC Restaurant Weeks, which kept me busy and well-fed from mid-January through early February—I found my footing.
Today’s lunch was Panko Crusted Honey Mustard Salmon, based on a recipe from the Cooking Classy web site. I mixed honey, Dijon mustard, and minced garlic in a bowl, then brushed the mixture over the top of the salmon and then put it face down in a dish of Panko bread crumbs, shredded parsley, and lemon zest. I repeated the procedure with the other side of the salmon, then seasoned the fish with salt and pepper and moved it to an oiled cookie sheet. When I’d prepped all the salmon slices, I baked them for 15 minutes.
I found the Roasted Potatoes recipe on the Yummly site. I drizzled olive oil and melted butter over diced gold potatoes, then stirred in parsley, smoked paprika, and garlic powder.
It was a good lunch. Everything worked.