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Crispy Herb-Crusted Salmon with Pickled Mustard Seed Sauce
A friend asked me about cooking fish the other day i.e. what type of fish is good for steaming, more ways to cook fish. To be honest, I'm not a fish person. I hate the feeling of biting into fish bones. The only fresh fish I cook nowadays is salmon and occasionally tuna. I usually go for boneless fillets, marinate and broil in the oven (the quickest way) or steam (healthiest way). If you have more time to spare, try this herb-crusted fish. I served it with a simple couscous with herbs and roasted zucchini (couscous, fresh parsley, fresh coriander, roasted zucchini, fried garlic, seasoned with Knorr chicken stock cube). The pickled mustard seed sauce was a last minute thought, I finished the leftover pickled mustard seeds from the batch I made for our V-day dinner. Not as fancy as the one I made for V-day and the colour looks a bit sick from the picture, but still tasted good. I think it's time to make more of that pickled mustard seeds!  Ingredients: 3 salmon fillets1 egg About 1/2 cup plain flour Salt Freshly ground black pepper For herb crust: 2 tbs fresh thyme leaves - stems removed3 tbs fresh parsley - chopped 1 cup panko breadcrumbs 1 tsp chili flakes 1/2 tsp salt For sauce: 2 1/2 tbs pickled mustard seeds2 tbs Kewpie mayonnaise  1 tsp agave nectar Directions: Wash and pat dry fish fillets. This is not photoshopped! They are just super orange! Pour out flour in a clean plate. In another clean plate, beat the egg. Mix together panko and all other ingredients for herb crust in another plate.  Heat up a bit of oil in a pan. Pan fry until golden browned on all sides or you can broil the fillets in the oven. For sauce: Simply mix together all ingredients for sauce. 
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