Dinner at Dad's

Back in Indianapolis, back in the guest bedroom at Dad's. They had some wild salmon in the freezer, so I offered to cook it if they didn't mind sharing. Dad liked the sound of this recipe that the Barefoot Contessa did on her show, but there were lots of specialty ingredients in her recipe, so we did a little improvisation. Since this is improvised, I can't give exact measurements... Also, Mollie made the teriyaki rice, so I'll let her blog about that if she wants to.

Panko-Teriyaki Salmon
salmon fillet or two
bottled teriyaki marinade or sauce
a box of panko crumbs

Line a baking pan with foil. Preheat oven to 500. Place fish, skin side down, on foil. Brush or spoon sauce over fish. Liberally cover fish with panko, then soak all of the panko with more sauce. Let sit 15 minutes. Bake for about 12 minutes per 1 inch thickness-- this fish was about an inch thick, so I left it in for 12 minutes. Remove from oven and cover tightly with foil, let sit 15 minutes.


Stovetop Brussel Sprouts
brussel sprouts, cut in half
olive oil
grated parmesan
panko crumbs
salt and pepper

Use an appropriately sized non-stick skillet, drizzle with olive oil, place brussel sprouts in single layer. Cover and set to medium for about 5 minutes, until the sprouts start to brown a little on the bottom. Uncover, raise heat to med-high, sprinkle with salt and pepper, move the sprouts around to brown them further. After about 5 minutes eat a sprout. If it's tender, it's done. If not, cook until tender. When done, turn heat off, sprinkle with parmesan and panko. Let sit a minute or two so the cheese can melt. These were rather small sprouts; large sprouts will take a few more minutes.