Cornflakes have been around since 1894, and are essentially toasted flakes of corn. This versatile cereal is much more than a morning breakfast, but can be used as a topping on many recipes. These crispy corn pieces can be crushed and sprinkled on top of chicken, vegetables and especially fish, to create a delightful texture.
Salmon during the Summer months is readily available, and I am always searching for new ways to prepare my favorite fish. This recipe for Cornflake Crusted Salmon is super easy to make, but tastes as if it took hours.
A light smear of a mayonnaise and coarse grain mustard combination creates a creamy base for the cornflakes to adhere, and when baked, keeps the fish extra moist. Also, the tang of the mustard compliments the fresh salmon taste, which is very enjoyable.
I like to prepare a full size fillet, instead of individual pieces because the presentation is just gorgeous, but if you want to cut the fish into individual portions before baking, that will work too. Serve the salmon with fresh sauteed veggies or a grainy pilaf, and you have a terrific meal for the entire family.
1 1/2 fresh salmon fillet, any variety
1/3 cup light mayonnaise
2 heaping tablespoons coarse grain mustard
2 cup cornflakes
pinch of salt & pepper
1/2 cup fresh cilantro, optional
`1. Preheat the oven to 425 degrees. Remove the salmon from any packaging and pat dry with paper towels. In a small bowl, combine the mayonnaise and mustard, stir. Spread the mixture on top of the fish.
2. Place the cornflakes, salt and pepper into a zip lock bag, and crush gently with a rolling pin or can. Do not pulverize, you want some texture to the cornflakes.
3. Sprinkle the cornflakes on top of the fish, completely covering the mayonnaise mixture. Place the fish on a oiled baking sheet. Bake the fish in the oven for 18-25 minutes, depending upon the thickness of your fish and how done you prefer it.
4. Remove the salmon from the oven and squeeze lime juice over the top, and fresh cilantro. Slice and serve, Enjoy!