I’ve been in such a cooking mood lately and those around are benefitting.. at least I think so. My boyfriend and I have spent this week trying to cook dinner every night and for the most part, we’ve been successful. His dish was shrimp and grits that I wasn’t able to get a photo of because when he cooks I’m usually too excited and dive right in and he did a pretty amazing job. The next night, I decided to follow up his shrimp and grits with a salmon dish. Unlike my last cooking post, I have a recipe this time. You’re so welcome.
The recipe I used is based on one I found on Culinary Ginger and it is now my new favorite way to make salmon. TYBG (ginger) — ha.
Anyway, here’s what what I used: 2lbs of salmon filets that I cut into 6 pieces because ya girl needed lunch the next day; 1/2 teaspoon of kosher salt & 1/8 teaspoon of ground black pepper to season them with, along with 1/2 teaspoon of lemon zest. I took about 4 – 5 tbsps of dijon mustard and heavily slathered onto those pieces of salmon. In a bowl, I mixed 1/4 teaspoon of ground black pepper and 1/4 of the salt with 1½ cups of panko breadcrumbs, 1 tablespoon more of the fresh lemon zest, 1 cup of grated parmesan cheese, and 2 tablespoons of fresh rosemary (original recipe calls for dill but I couldn’t find any), finely chopped. I sprinkled very healthy portions of that over the salmon. I skipped out on adding the butter and oils into the breadcrumb mixture and it came out perfectly fine. I just coated the bottom of my baking pan with garlic olive oil and baked it opened on 400 degrees for about 12 – 14 minutes (I like my salmon medium to medium well so feel free to cook for longer or shorter depending on what you like). 
To go with the salmon, I wanted shrimp. Yes, I was feeling pretty fancy this night. I made a really simple Honey Sriracha shrimp (my own impromptu recipe) by combing 2 – 2 1/2 tablespoons of honey, 1 tablespoon of Sriracha, salt and pepper to taste. I tossed the shrimp in that (it was about 3/4 lbs of shrimp) and cooked those in a skillet for about 7 – 8 minutes in a mixture of garlic olive oil and butter. I kept everything else simple with a baked sweet potato and sautéed green beans. 
Needless to say, this dish was one of my favorites and my boyfriend and sister enjoyed it as well. So as promised, a more detailed blog post with my cooking. I hope you like it and if you try it out, be sure to tag me in a photo and tell me how it was!
W.
whitty lianne 