Panko-crusted Salmon with a mustard glaze - Japan by way of the South of France
I paid a visit to the Japan Centre in London which is a treasure trove of Japanese ingredients. I was feeling a bit brave at the time so I bought quite a few new ingredients to try out in recipes - which no doubt will be popping up soon in the pages of The Food Diaries. First up though is a super simple one using Panko (a very light and crisp Japanese breadcrumb).
How I made it:
Mix together 1tbs brown mustard (I like Finnish or Danish mustard - though a mild Dijon will do) with 1 tsp honey and 2 tsp dried or fresh thyme. Brush this mixture onto two salmon fillets. Mix together 1/3 cup Panko, with 2 tsp olive oil, 1 tbs chopped parsley, 1 tsp smoked paprika, and some salt and pepper. Layer this on top of the salmon. Bake in the oven for 10 minutes at 200 degrees. Leave in a bit longer if it is too pink for your taste - but do not overcook!
