Wow. What a crazy week it’s been! This was my second week of school, and the first week of my new part-time job, so between the two, I’ve been busy full-time this week! I think I’m sort of kinda getting back in the groove of waking up at 6:30 am each morning (getting used to, but not liking). Fridays are the only day I don’t have any classes, so it’s a chance for me to catch up on things here at home (i.e. laundry, cleaning, making yogurt/bread, etc.).
I’m still really liking my classes, but man, three-hour classes are loooooong. I always kinda feel like my brain has died by the time they’re over. Still, I think I’m going to learn a lot, so I’m enjoying myself.
Let me back up a little though!
We had a lot of fun on Labor Day Weekend. Saturday, we went to Braozs Bend State Park to see…the alligators! Yes, the park is known for its large population of wild alligators that you can see roaming around the park. Neither of us had ever seen a wild alligator, so we went there to go on some of the trails and hopefully see alligators.
It was kinda funny, really, because there were signs everywhere with warnings about the alligators that said things like, “Stay at least 30 feet away from the alligators,” “Avoid areas of tall grass and gradual embankments as alligators are often in these areas”.
Now, the reason this is funny, is because the trail we went on was a gravel trail about 4 feet wide that was surrounded on either side by tall grass and gradual embankments into the water. We were never more than 8 feet away from the water, so we couldn’t very well avoid the tall grass areas and we sure couldn’t be 30 feet away from any alligators lurking nearby.
It was like high risk hiking. It was fun, but I was constantly checking for alligators, so I wouldn’t really say it was relaxing. I spotted 3 alligators on the trail, one of which was at least 10 feet long. One, I was taking a picture of the scenery, and when I looked down, there was an alligator in the water watching me. Freaky? Oh yeah. Freaky, but fun. I’m weird like that.
No, I won’t hurt you. Come closer my pretty…
Sunday, we rested at home mainly (that and grocery shopping), but Monday we went to Galveston to the beach and swam. I haven’t swam in the ocean since we were in Hawaii for our wedding, so I was excited. We took some food with us and swam for awhile, ate lunch, swam some more, got frozen yogurt at an Orange Leaf located conveniently right next to the beach, and then headed home. We weren’t there all afternoon or anything, but we were both exhausted by the time we got home.
Something about swimming in the ocean is very tiring. I suppose it’s all that getting pushed around by the waves. I managed to get sunburned despite being super diligent about wearing sunblock (What can I say, I have super fair skin), so now I have a funky bikini tan line. All part of summer, right? Be both had a great time though. I’m happy we were able to go to the beach and swim before the end of summer. Of course, here in Houston, the end of summer probably isn’t until, oh, maybe the end of October.
All in all, it was a great weekend!
I’m always on the lookout for new fish recipes. Especially non-complicated fish recipes. I like to keep it interesting, but simple. I got the idea for this recipe from pecan-crusted trout, which I love. I saw somewhere a recipe for walnut-crusted salmon, which I’d never heard of. I was intrigued by the idea of it though, so I created my own version, which turned out very nicely. I thought just a walnut crust would be a bit boring, so I coated the salmon in a simple honey-dijon sauce, then coated the top in a walnut and panko crust.
The result? Delicious. This is a very fast main dish to throw together, but looks and tastes like something from a fancy restaurant.
One tip: As salmon fillets come in different sizes and thicknesses, Cook your fillets 10 minutes per inch of thickness. It they’re only an inch thick or less, 10 minutes should be plenty. It they’re thicker, adjust the cooking time accordingly.
Walnut Crusted Dijon Salmon
- 4 individual size salmon fillets
- 1/2 c. chopped walnuts
- 1/2 c. panko bread crumbs
- 1 Tbsp. dried parsley
- 2 Tbsp. dijon mustard
- 2 Tbsp. honey
- 2 Tbsp. melted butter
- salt and pepper
- Pre-heat oven to 400° F. Spray a large baking sheet with non-stick spray.
- Rinse and pat salmon fillets dry. Place on baking sheet. Season with salt and pepper.
- In a plastic ziplock bag, add chopped walnuts, panko, and parsley. Seal bag and shake for several seconds.
- In a small bowl, combine mustard, honey, and melted butter, and mix until smooth.
- Pour mustard mixture over the tops of the salmon fillets. Use a spoon to spread it around evenly. Carefully spoon bread crumb mixture on top of fillets until covered. Gently press down on crumb mixture to prevent it from falling off.
- Bake fillets 10 minutes per inch of thickness, or until cooked through and walnut crust is golden brown.