Sweet Wasabi Mustard Glazed Panko Crusted Salmon

One of my favorite flavor combinations ever is salmon and wasabi.  I think it is the pungency of the fiery green horseradish against the rich, fatty salmon that works so perfectly together.  However, as anyone who has taken too big a mouthful and suffered a horrific case of wasabi  head knows, a little goes a long way!  So, though salmon is a meaty and substantial fish able to stand up to the boldest of flavors, you want to taste the fish itself which has been perfectly enhanced by this hot condiment and not overtaken by it.  This glaze is a great combination of flavors and is perfectly sweet, spicy, and salty, though you can also adjust the amounts to make it as dangerously wasabi hot as you dare.  The addition of a crust of panko breadcrumbs also provides great texture.     

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.