Panko Crusted Salmon with Sesame Noodles and Cucumber Salad

A nice light and much healthier meal last night to break up some of the, shall we say, substantial dinners I have been indulging in over the holiday season thus far.  This is my favorite way to eat salmon right now.  The bit of bite from the dijon and wasabi, tempered by the honey and the hint of  panko crunchiness is delicious and would have been perfect with just the cucumbers and perhaps a bit of Jasmine rice.  For my taste, the cold sesame noodles were overkill in the flavor department and I was not wild about the peanutty taste with the salmon.  I did enjoy them, however, on their own and do intend to try them again, but perhaps with the addition of chicken instead.

Sweet Wasabi Mustard Glaze

salmon fillet
1 teaspoon wasabi paste
1 tablespoon Dijon mustard
1 tablespoon honey
panko break crumbs
salt
pepper

Preheat oven to 400 degrees. Place heavy bottomed, oven proof saute pan in the oven and preheat for approximately 20 minutes. Meanwhile, combine wasabi paste, mustard and honey in a small bowl. Pat salmon dry, season with salt and pepper and liberally brush with mustard wasabi glaze. Press panko bread crumbs firmly into the flesh of the fish so that it sticks to the glaze. Remove the saute pan, carefully, from the oven and add 1 tablespoon of canola oil. Place salmon, skin side down, in the pan and return to the oven. Cook for approximately 12 - 15 minutes or until center is pink and the bread crumbs turn golden brown.

 
Cold Sesame Noodles
lo mien noodles (cooked, drained and rinsed)
2 tablespoons peanut butter
splash water
1 garlic clove, minced
1 teaspoon ginger, minced
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
dash sesame oil
1 teaspoon honey
1 teaspoon asian chili paste
2 scallions, minced
 

In a mixing bowl combine peanut butter and water until it reaches the consistency of thick cream.  Add garlic, ginger, soy sauce, rice vinegar, sesame oil, honey, chili paste and 1 scallion and stir to combine.  Combine peanut sauce and cold noodles together.  Garnish with additional scallions. 

 
Asian Cucumber Salad
1 hot house cucumber (peeled, if desired, halved and sliced)
1 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
dash sesame oil
garlic chili paste, optional
 

Place prepared cucumber in a mixing bowl.  In a separate bowl combine remaining ingredients and pour over cucumbers.  Stir well to combine.  Serve cold.