Food Fail: Mustard Herb Salmon Gone Wrong

Hello again blog peeps.

I am saddened to report that tonight was a night of failures; on both the food and fitness front.  For now, let’s discuss food failures.

Inspired by awesome success with last weeks dijon crusted halibut, I decided to try a new salmon recipe for once.  I turned to my super reliable and trusty friend Giada de Laurentiis who rarely lets me down, and chose her herb and mustard broiled salmon.

This was the first time I used my broiler in this particular oven, and I have a feeling that it wasn’t fully heated when I put the salmon in.  The result was that the top of the salmon cooked way faster than the rest; the top was already cooked while the middle was still raw.  Ultimately, the salmon turned out EXTREMELY dried out, right down to the mustardy spread on top.  The mustard practically browned in the same way cheese would while baking in the oven (good for pizza, not for fish).  In all fairness, the actual flavor of the topping was very good.

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Random side note: how in the world is one supposed to chop fresh thyme without the sprigs getting in the way?  The thyme was not like rosemary where the herbs just fell right off.  This step was beyond frustrating for an already doomed meal.

To make matters even worse, I made this with lemon green beans and shallots (idea from Two Peas & Their Pod blog).  Seriously, this side includes three ingredients- how did I screw this up?  I’ll tell you how:  I used the amount of lemon called for in cooking the whole recipe even though I reduced the serving size drastically.  The result was overly lemony, under shallot-ed green beans.  Fail.

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The best part of this meal was contributed by good ol’ Uncle Ben.  Seriously, Uncle Bens instant brown rice and quiona mix with garlic is very tasty.  I highly recommed it for a healthy grain dish in a pinch.

And that is the sad truth- the best I can offer you from this meal is a thumbs up to Uncle Ben’s brown rice and quinoa mix.

Giada’s salmon may be worth a shot if you are confident in your broilers ability to work.  After tonight’s experience though, I think I will stick to grilling and baking my salmon instead.  While the mustard sauce was really good, it didn’t measure up to the simple blackening mix I usually use, which happens to be way less complicated.

Tonights adventures were a disappointment on all fronts.  I am sure the problem rests with me and/or my appliances so if any of you try out these recipes and have success, please let me know!

Since this post is filled with enough negativity already, I will save my rant about what happens when you try out a new workout and hate it for another day.  Also, to lighten up the mood a little, I have included a picture of my incredibly cute dog, Macy.  I always say she looks like a little burrito when she’s nestled in my covers like this, so technically she does belong in a blog post about food :)

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Dijon Crusted Baked Halibut

Hello blog peeps- I am officially back to a semi-normal routine and finally had the time to cook up a healthy, tasty meal tonight.

Because it has been a while since I tried a new recipe, I figured I would come back in full force and try something a bit out of my comfort zone.  Fish is one of those things that I am gradually developing quite a taste for, but am still reluctant at trying new types.  My taste buds have mastered salmon (especially my yummy blackened salmon) and tried grouper and chilean sea bass while dining out, but I am not quick to try new fish recipes at home.  I mean, is anything less satisfying after a long day than a bland, fishy, expensive piece of fish?  Well, tonight was time to execute one of my foodie resolutions in trying new things.

I made a dijon crusted baked halibut that I am happy to report turned out quite tasty!  I adapted the recipe from this Taste of Home Recipe by tweaking it just a little.  I decided to use halibut instead of tilapia because 1) fresh, wild halibut is on sale this week at Whole Foods (score!), and 2) I had never tried halibut before.

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I know I mention on here rather frequently whether or not my boyfriend liked a dish, but that is because he is a picky eater when it comes to healthy food.  So, I feel a recipe is uber-legitimate and totally worth sharing with you guys when he likes it.  And such was the case tonight :)

Dijon Crusted Baked Halibut

Adapted from this Taste of Home Recipe

Serves: 2

Ingredients:

  • 2/3 lb halibut (or fish of your choice)
  • 2 tablespoons reduced fat mayo (can sub with all or some greek yogurt)
  • 1.5 TBS parmesan cheese, divided
  • 2 tsp lemon juice
  • 3/4 tsp horseradish
  • 1 tsp butter, melted
  • 2 TBS breadcrumbs
  • 1.5 tsp dijon mustard

Instructions

  1. Preheat oven to 425 degrees.
  2. In a smal bowl, combine the mayo (or greek yogurt), 1 TBS parmesan cheese, lemon juice, and dijon mustard.
  3. Place fish on a baking sheet lined with aluminum foil and coated with cooking spray, skin side down.  Spread mayo mixture liberally on top of fish, saving any extra to use as a dipping sauce.
  4. In another small bowel, combine breadcrumbs, remaining 1/2 TBS parmesan cheese, and the melted butter.  Mix well.
  5. Top of the fish with the breadcrumb/cheese/butter topping.
  6. Bake in the oven for about 13-17 minutes, checking at 13 minutes, until fish is flaky in the center.

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We were pleasantly surprised at how good and EASY this recipe was.  I served it with frozen steamed broccoli (yawn), but tons of side dishes would accompany this perfectly.

The only thing I noticed was that because halibut (or perhaps just this piece) is such a thick piece of fish, we didn’t get a yummy dijon flavor in every bite, especially towards the center.  Luckily halibut is a very taste neutral fish, so it was more not flavorful as opposed to bad.  My solution to this for next time: reserve the extra mayo mixture to use as a dipping sauce.  If I had known this, I definitely would have saved my extra instead of tossing it down the drain in an attempt to be ahead of the clean up game.  Topping that reserved mixture with fresh herbs, such as dill or parsley, could be beyond delicious.

The next time you are looking for a healthy, delicious, out-of-the-box seafood recipe, definitely give this a try!

What is your favorite type of fish to cook?  What fish have you always wanted to try to make at home?