On Sunday, August 25, 2002, Julie Powell sat down at her computer in a tiny New York area apartment and announced, to no one in particular, that she was going to make every recipe in Julia Child’s Mastering the Art of French Cooking. By now the story is well known and the blog was turned into a book (Julie and Julia) and later a movie as well.
Well before I got the idea to start writing a blog, I read her blog (The Julie/Julia Project) post by post. Over the course of two months, I read a year’s worth of postings. Most of the posts were rants about her job, her commute, the wasteland she lived in and the cost of very specialized ingredients she purchased to complete her quest. Occasionally there was humor. Rarely was there true insight, but I kept reading. Reading about her quest became my own.
Powell’s style and my own are very different. No tales of drunken evenings and complaints about having to make yet another artichoke dish will be found here. We both, though, share a love for cooking and the desire to share that love with the outside world.
This is a recipe so easy that Julia would have overlooked it for the book (besides it not being French).
Normally when I start taking pictures for the blog the family scatters. You can see parts of two of them lost in conversation at the top of the picture.
Drizzle the honey-dijon over the filets.
Coat with walnuts.
Cook and eat!
Prep Time: 10 min | Cook Time: 15 min | Makes: 4
- 4 salmon fillets (4 ounces each)
- 4 teaspoons Dijon mustard
- 4 teaspoons honey
- 2 slices whole wheat bread
- 3 tablespoons finely chopped walnuts
- 2 teaspoons canola oil
- 1/2 teaspoon dried thyme
Place salmon on a baking sheet coated with cooking spray. Combine mustard and honey; brush over salmon. Place bread in a food processor; cover and process until crumbly. Transfer to a small bowl. Add the walnuts, oil and thyme; press onto salmon.
Bake at 400° for 12-15 minutes or until fish flakes easily with a fork and topping is lightly browned. Yield: 4 servings.
Nutritional Facts 1 fillet equals 326 calories, 19 g fat (3 g saturated fat), 67 mg cholesterol, 253 mg sodium, 13 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.