By Realtor by day, Chef by night on March 17, 2009
Photo by Debbwl
Photo by Debbwl
"Yummy and versatile. You can use this recipe for salmon, flounder, chicken or pork. I've used it for all of those and it always turns out fabulous! It's fast, too so it's good for a weeknight meal. It's really good with macaroni and cheese."
Serving Size: 1 (207 g)
Servings Per Recipe: 4
"Really, really good (even after a major misstep)! I used 2 cloves of garlic (because I always double it) and one whole salmon fillet that was 1-1/2 lbs. I specially bought the low-carb whole wheat bread, and then couldn't find it. I tore my kitchen apart, then ended up accusing the dog of stealing it (wrapper and all) and resorted to some very dense "When Pigs Fly" brand rye bread. I thought it would be awful with that substitution, but it wasn't even noticeable. The flavor was wonderful, and the fresh parsley and Dijon mustard really gave this nice pizzazz. I will be making this again (hopefully, with the right bread, which I found had fallen behind the bread box). Made for 1-2-3 Hit Wonders."
"Wonderful! I reduced the serving to 2, which fed three of us for dinner. I used 1/4c bread crumbs instead of bread, which I never have good luck with in the food processor. Broiled on Lo until the topping was brown, then baked another 8 minutes at 400 to reduce the amount of time I had to have the oven on in the heat this evening. The salmon was very flavorful and the topping was beautiful. We all loved it and I'd be happy to make again!"
"Great recipe made using chicken because that is what I had on hand. The chicken was cooked perfectly, the crust was gold brown, and the mustered rounds it out by giving you that dressed up taste and feel such as you would get if you had gone to a restaurant. This would be a great dish for get company, or when you wish to impress that some one special as it has a very impressive taste and presentation."