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A crunchy creative coating for a fishy feast from the kitchens of  chrismukkah

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A very simple and quick recipe....yeah, with tweaks :P

* optional

Ingredients:

4 teaspoons olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons grated fresh ginger (went with the jar...sorry again)
1 tablespoon duck sauce* (I thought- why not, it wasn't doing much in my fridge anyways :P)
1 pound salmon fillets
salt and pepper to taste
2/3 cup panko crumbs* (I like the crunch, what can I say :P)

To make-

~ Pre heat oven to 350 degrees F (175 degrees C)

~ In a small bowl, blend olive oil, honey, mustard, ginger, duck sauce, salt and pepper. Coat the filets with the sauce- thinking on it, I would have to say that letting this marinate 6 to 12 hours beforehand wouldn't be a bad idea- I cooked this as is, however :3

~ Then get your baking sheet, use the tin foil over it again, and coat that with the panko- then all you have to do is coat both sides of the fish and then throw it in the oven, fish, loose crumbs and all :P

~ Bake for 15 to 20 minutes until the fish flakes with a fork, then serve with...well, maybe basmati rice, orzo and some kind of veggie :P

Whats more, you can top the fish with the leftover toasted crumbs if so desired...or just sprinkle it outside for the birds or something :P

Enjoy :)

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From Wikipedia,

Panko (パン粉?) is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods such as tonkatsu. Panko is made from bread without crusts, and it has a crisper, airier texture than most types of breading found in Western cuisine.

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Allergy warning – recipe contains fish products