Oh Honey! (Dijon Salmon)

I love fish.
It's quick to cook, delicious, healthy, and ever so versitile.
I love fish.
In the oven, on the stove top, on the grill...

I felt like salmon that night. We get these de-boned, skin-on, half-fish fillets from the dreaded Wal-Mart for about $7.00. But it is precut into 4 portions, making preperation all that much easier.

The menu for the night was terrorized green beans, garlic mashed potatoes and honey dijon salmon fillets.

My own review of the meal's outcome:
The mashed potatoes were Idahoan, just add water, good enough.
The terrorized green beans...I'm still working on this concept. A friend of ours in Memphis did these beautifully at a party. The basic concept involves taking fresh, cleaned green beans, and tossing them whole into a hot skillet that was seconds before just oil, chopped garlic and red pepper flakes. Mine came out OK. Not quite done enough for me. I'll keep at it.
The salmon was the star of the show. It was moist, flakey, and the flavors mingled smoothly on the toungue. Here is my recipe for this super-easy, fast and fun salmon:

Honey Dijon Salmon

Preheat oven to 375 degrees.
Rinse and pat dry salmon fillets (2)
Place the fillets on a baking sheet lined with foil

Mix together:
1/3 C sour cream
1 1/2 T dijon mustard
1/2 T honey

Spread this evenly over the top of each fillet

Mix together:
1/3 C plain bread crumbs
1/2 T dried basil
1 t ground black pepper

Sprinkle this evenly over the sour cream mixture on the fillets, and gently pat into the wet mixture. Don't go nuts, a pat or two with the palm of your hand will do.

Bake for 15 minutes.
Get your spatula just above the skin for easy removal and enjoy!

For a real change of pace, you can use wasabi mixed in with sour cream, adjusting the level of pizzazz to your liking, instead of the honey and dijon. This with quick stir-fry vegetables (with soy sauce) is very good too.

Pinot Grigio would have gone well with this meal. Hmm. Didn't have any at the time.