Salmon is one of my favorite dinners to make so I should be sharing it a lot more often. It’s generally very easy to prepare, it’s incredibly healthy (it even makes the superfood list) and it’s something I feel great about eating that will fill me up thanks to those healthy fats.
This salmon recipe is definitely going to be added to my rotation! It is deliciously flavorful and it’s a breeze to make. Not to mention, even my kids loved it! I love the tang of the dijon mustard paired with the sweetness of the honey along with a faint zip from the lemon zest.
Then of course I love that crunch from the herbed and oiled Panko mixture. All of the aforementioned ingredients are perfect compliments to salmon, when you try it you’ll see what I mean. Now I just need to go buy more salmon so I can make it again this coming week. Enjoy!
4 (6 oz) salmon fillets
1 1/2 Tbsp dijon mustard
1 1/2 Tbsp honey
1 clove garlic minced
3/4 cup Panko bread crumbs
2 Tbsp chopped fresh parsley
1 tsp lemon zest
2 Tbsp olive oil
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
In a small bowl, whisk together mustard, honey and garlic.
In a shallow dish toss together Panko bread crumbs, parsley and lemon zest.
Drizzle olive oil over mixture then toss to evenly coat.
Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don’t overdue it, you’ll be seasoning both sides),
then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon),
then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture.
Transfer to baking dish and repeat with remaining salmon fillets.
Bake in preheated oven 13 – 15 minutes until salmon has cooked through.
Serve warm with lemon wedges (from zested lemon) if desired.
You can find complete recipes of this Panko Crusted Honey Mustard Salmon in cookingclassy.com
This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top drizzled with sweet glaze, paired with a cup of coffee is perfect way to start a fall day. And that’s what I love the most about every coffee cake. You can devour a big fat slice of cake in the morning without filling any guilt. I’m totally obsessed with coffee cakes.
Perhaps you’ve noticed, two of the three recipes have cream cheese filling. Well, I know, I know… Coffee cake should be simple, single layered cake with streusel topping and possibly with a simple glaze drizzled on top, but who cares?! A little cream cheese filling won’t hurt anyone!!!
Cream cheese filling makes this moist and flavorful, spiced pumpkin cake really special. You could eat it for a breakfast or a snack, but it look fancy enough to show off at a Halloween party or to be served as a dessert after Thanksgiving dinner.
No matter when or where you eat it, you’re going to love this Pumpkin Coffee Cake. The cake itself is not too sweet, but it’s very moist and flavorful. Crunchy brown sugar-cinnamon streusel topping and powdered sugar glaze sweeten the cake. When you grab a fork and dig in, you’ll have the perfect combo in every single bite.
If you want to make all from scratch and make your own pumpkin puree, instead using stuff from the can, you can find the recipe here. If you love the combination of pumpkin and cream cheese, I recommend you to try my Pumpkin Cheesecake with Oreo Crust or my Pumpkin Lasagna recipe.
Here are more pumpkin desserts to enjoy in cozy fall days:
Mummy Pumpkin Cookies
Snickerdoodle Pumpkin Cookies
Wthie Chocolate Pumpkin Cups
For Crumb Topping:
¾ cup flor
1 teaspoon ground cinnamon
4 Tablespoons sugar
4 Tablespoons light or dark brown sugar
6 Tbsp. unsalted butter- cold and cut into small cubes
For Cream Cheese Filling:
8 oz. cream cheese-softened
4 Tbsp. sugar
1 teaspoon vanilla
1 egg white
For Pumpkin Cake:
1 ¾ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 egg yolk
2/3 cup brown sugar
1/3 cup sugar
1 cup pumpkin puree
½ cup oil
½ cup plain Greek yogurt
1 ½ teaspoon vanilla
For the Glaze:
3/4 cup powdered sugar
1-2 Tablespoons cream or milk (I used cream)
First make the crumbs:
in a bowl stir together flour, sugar, brown sugar and cinnamon.
Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside
( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy.
Mix in egg white and vanilla just to combine. Set aside.
To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.
Add dry ingredients and mix to combine.
Pour half of the pumpkin cake batter in the pan, spoon cream cheese filling on top.
Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes
(until the toothpick inserted in the center comes out clean, a few moist crumb is OK)
Start checking after 45 minutes because if you bake it too long the cake will be dry.
I need some tips from some experienced mothers. How do you get your babies to take their medicine? Yesterday, my baby was diagnosed with his first ear infections, one in each ear :'(. In the past, giving him medicine hasn’t been a problem and he would drink it right down. But, he is determined this thick, sticky white antibiotic is the last thing he is going to swallow. I’ve tried rationalizing and talking it through with him, telling him it will make him feel better. Apparently, feverish five-month olds are not the most rational creatures on the planet.
For the crust and topping
3 cups all-purpose flour
¾ cup cold butter, cut into pieces
¾ cup granulated white sugar
½ teaspoon salt
3 large eggs, beaten
For the blackberry filling
4 cups blackberries, halved
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
¾ cup granulated white sugar
Preheat oven to 375 F. Grease a 9 x 13 inch baking pan. Stir together the flour, ¾ cup white sugar and salt, cut in the butter with a pastry blender until the butter is in pea-sized pieces. Stir in the beaten eggs with a fork. Press half of the dough into the bottom of the baking dish.
Cut the blackberries in half, toss them with the lemon juice, cornstarch and sugar. Sprinkle them over the crust in the pan. Sprinkle with the other half of the dough mixture. Bake at 375 F for 30-35 minutes, or until lightly browned. Let cool completely.