Ha wo motsu sake (Salmon with crust.)

Here in japan salmon is very common. Not only in sushi or sashimi, but also baked, steamed, fried, grilled…. Here is a simple recipe using this exquisite swimming thing

1 cup of croutons
Parmesan cheese (a handful will be enough)
Half a cup of mayonnaise
2 spoons of moustard de Dijon (the one with grains)
4 pieces of salmon (I ask the guy that sells the fish to take care of it. So it’s always without bones and I save time when cooking. I’ve heard the skin is healthy, but I ask the guy to remove it too J)

1. Melt some butter or spray some non-stick in a tray.

2. Put the croutons in a blender (smashing them with a hammer will work too) but make sure you don’t get  “blender happy” and make dust from the croutons… its better  if  there is still a bit of rough consistence. Mix with the parmesan in a bowl.

3. In a small bowl, mix the mayonnaise and the mustard.

4. Put the salmon (skin down if you didn’t take it away) on the tray. Then, spread each piece of salmon with some of the mayonnaise-mustard. Sprinkle the salmon with the croutons-cheese mixture, and press a bit with a spoon or something like that so that the croutons stay on top. Bake in a 400F oven for 15 mins, and Voila J ITADAKIMASU! (that’s like “grace” in Japanese)

To give it a complete Japanese taste, I eat this with instant noodles (celophane noodles I think they are called) that can be easily cooked while the salmon is baking.