no. 140: pistachio-cornflake crusted salmon with honey Dijon glaze
Plus, I'm announcing the colors of my NEXT handmade sweater.
I am proud to announce the completion of my SECOND hand knit sweater! I followed Florence Miller’s step by step pattern, and I used Drops Nepal yarn in the color lemonade.
All in all, the project took me about four weeks, and while I was knitting it, I invested in needle stoppers (they’re FROGS!) and a row counter chain, because there is no shortage of knitting accessories, and you cannot put a price on anything hobby-related.
If you want to attempt knitting your first sweater, I would highly recommend this pattern because it’s beginner friendly AND there is an accompanying Youtube video that shows you each skill.
My plan is to start the Olga sweater next. I ran a poll on my IG stories about which colors I should use for stripes, and it turned into a true identity crisis because so many people recommended that I opt for more neutral colors.
This is extremely hard for me because I am naturally drawn to bright, loud, and sometimes impractical colors, and this tendency is something about me that I cannot help. I landed on this magenta and this lime, and if you hate the combo, please do not tell me! The yarn should get here any day now, and I’m excited to get started.
Pistachio-Cornflake Crusted Salmon with Honey Dijon Glaze
Serves: 4
Active time: 15 minutes
Total time: 30 minutes
Candidly, I worked on two extremely mediocre dishes this week which means we’re diving into ye olde archive for this recipe. I promise I’ll have a fresh one for you next week!
One of my favorite recipes that I’ve developed (which I do feel is quite underrated, but I digress), is this easy salmon number. I developed this recipe a year ago right after I had come back from a trip to Dijon, France and had taken back so much mustard with me that I had no idea what to do with it all.
This recipe is as simple as they come, yet so so flavorful. I think I was trying to do a little too much (classic) with both of my failed recipe attempts this week, and this salmon is a good reminder that if you stick to the basics, good things will happen.
The other great joy of this recipe is that it requires you to buy a box of Cornflakes, which are an amazing cereal to have in your pantry. There is NOTHING better than a bowl with ice cold milk and a generous pinch of salt.
Whenever I get in these baby cooking ruts, it’s a good little reminder to myself to step outside of my cozy kitchen and go eat out somewhere. It’s never a bad idea to get out of my own way and let somebody else’s food inspire me. Maybe I’ll even fire up my Hinge so that I don’t have to pay for it.
Keeping this one in front of the paywall this week because when I lose, EVERYONE WINS! Enjoy!
For the salmon:
1 ¼ pounds center-cut salmon (skin removed), cut into four filets,
Kosher salt, to taste
2 tablespoons olive oil, plus more for drizzling
1 lemon, zested and juiced
1 ½ tablespoons honey
1 ½ tablespoons whole-grain or Dijon mustard
½ cup finely chopped pistachios (can sub almonds, walnuts, or pecans)
½ cup Cornflakes, lightly crushed (can sub Panko)
Freshly ground black pepper, to taste
For the arugula salad (optional):
4 cups fresh arugula
¼ pound Brussels sprouts, thinly sliced
1 honeycrisp apple, thinly sliced
Preheat oven to 375ºF.
Arrange salmon on a parchment paper lined rimmed baking sheet or baking dish. Pat dry with a paper towel, and season all sides with salt.
In a medium bowl, combine 2 tablespoons olive oil, lemon zest and juice, honey, and mustard. Reserve 2 tablespoons of mixture for salad (if making) and pour remaining mixture over salmon filets.
In a small bowl, mix pistachios and corn flakes. Divide pistachio mixture evenly over each filet, gently pressing to adhere to the flesh. Drizzle with olive oil.
Bake salmon for 8-13 minutes, depending on thickness and preferred doneness, until it easily flakes with a fork.
Combine arugula, Brussels sprouts, and sliced apple in a medium bowl. Toss to coat with reserved honey Dijon mixture. Season to taste with salt and pepper.
Divide salad between 4 plates and top each with a salmon filet. Serve immediately.