1/4 tsp. dried dill or 1/2 tsp. chopped fresh dill
1 tbsp. Hellmann's/Best Foods Dijonnaise
Instructions
Preheat oven to 375 degrees. Line a baking sheet
with aluminum foil and/or spray with nonstick
spray. (For skin-on salmon, use the foil.)
Place cereal in a sealable plastic bag, remove as
much air as possible, and seal. Crush cereal
through the bag with a mallet or heavy can. Add
panko breadcrumbs and all seasonings except dill
to the bag. Seal and shake to combine. Set aside.
Lay salmon on the baking sheet -- for skin-on
salmon, skin side down -- and spread 1/2 tbsp.
yogurt on top of each fillet. Evenly distribute
breadcrumb mixture over the yogurt, and lightly
pat to adhere.
Bake in the oven for 12 - 14 minutes, until fish
is cooked through.
Meanwhile, to make the sauce, combine Dijonnaise,
dill, and remaining 1 1/2 tbsp. yogurt in a small
bowl. Add 1 tbsp. hot water and stir until smooth
and uniform. Set aside.
Plate baked fish (for skin-on salmon, use a
spatula to slide the fillets off the skin) and
drizzle with sauce. Enjoy!
Originally Submitted
10/22/2010
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