Pastrami Crusted Baked Salmon
We wanted to explore the versatility of Pastrami Seasoning by trying it with other foods. We did a simple taste test on some sauteed chicken, and it was great. We put it on some roasted cauliflower, and it became a spectacular umami bomb. Then we mixed it with bread crumbs and spread it over salmon, and that was the answer we’ve been looking for.
This recipe has it all. It is easy to make. It is easy to batch up; just double the ingredients. It comes together in less than half an hour, especially if your salmon filets are relatively thin. And, it’s delicious, since the rich, sweet salmon is the perfect backdrop for the peppery, fruity, earthy Pastrami Seasoning. Serve this with some barely-cooked vegetables on the side and a spritz of lemon for a graceful, elegant meal.
1 Tablespoon Dijon mustard
1 Tablespoon olive oil
2 teaspoons honey
1 Tablespoon Pastrami Seasoning
2 Tablespoons panko bread crumbs
2 Tablespoons finely chopped walnuts
2, 6-ounce salmon filets
1/4 teaspoon Kosher Salt
Lemon wedges, for serving
1. Preheat oven to 450°F. Place oven rack to the center position in your oven. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together mustard, olive oil, honey, Pastrami Seasoning, panko bread crumbs, and chopped walnuts.
3. Place salmon filets on parchment paper, skin side down. Lightly sprinkle each filet with Kosher Salt; 1/4 teaspoon between both filets should be more than enough.
4. Spoon an even layer of the Pastrami Seasoning mixture over the top of each filet.
5. Bake salmon filets in the oven for 7-10 minutes or until completely cooked through. If your filet is very thick and you need to leave it in longer, cover them with foil to prevent the seasoning mixture from burning. Then just plate and serve!
