Tuesday, September 4, 2012

Cornflake Salmon

I'm going to clue you into a little known fact about me that most people don't know. I hate milk. More than just a casual dislike, everything about it is  disgusting, abhorrent, completely unacceptable. My family can attest to my numerous tantrums and dinner table bargaining as a child anytime I was faced with a tall, cold glass of... milk. Even now, when it’s easier to avoid, I still won’t go near anyone who’s recently drank it and will buy buttermilk or cream any day before I'll keep milk in my fridge (which are acceptable to me… go figure).

So needless to say, I don't eat much cereal. It's a wonder I'll even eat cereal in the first place, but it can be a filling (and economical) snack/lunch/light dinner. However, I'll only eat 2 kinds: grape nuts  and cornflakes... and dry of course. I even used to pick out the cornflakes from Honey Bunches of Oats, that's how much of a breakfast weirdo I am and how much I love those slightly sweet, light buttery flakes. And so it should come as no major surprise that outside of just snacking and coating chicken in, I try to find as many uses for cornflakes as possible, sometimes the more unorthodox the better.
Since it was such a success with the chicken, I decided to do a crunchy topping for salmon but mix it up a bit by adding in some garlic and herbs. Served simply with some sautéed swiss chard, it was an easy, healthful weeknight meal that took less than 30 minutes to make. The topping provided great crunch and worked well with the fish. I was worried it’d be dry without a sauce but the salmon was perfectly moist, and I tossed the cornflake mixture with a touch of olive oil kept it from drying out, while still maintaining a crunchy exterior. All in all a great meal utilizing my favorite cereal. Up next, cornflake cookies, caramel cornflakes, cornflake chile relleno, cornflakes to top anything both savory or sweet. I really can’t get enough.

Cornflake Salmon
2 salmon filets (6-8 oz, pin bones removed)
1 c. cornflakes- crushed
1 clove of garlic- minced
½ Tbl. olive oil
½ Tbl. Dijon mustard
Herbs of choice: I used thyme and oregano fresh from my garden, but cilantro, parsley, basil, tarragon, and rosemary would work as well
½ tsp salt
¼ tsp pepper

1. Preheat oven to 450. Lay the salmon filets skin side down in a oven-safe pan and lightly salt and pepper. In a bowl mix together the crushed cornflakes, garlic, herbs and any leftover salt and pepper then drizzle in the olive oil.

2. Spread the Dijon mustard thinly over the salmon and then top with the cornflake mixture. Bake for 10-15 minutes until the top is golden and the fish flakey underneath.

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