Recipe Thursday: Guest Post - bzurch

Today's recipe comes from the skilled hands of my college friend, Brad Zurcher. In addition to working at Barnes & Noble Brad has also interned for Rachel Ray and Bobby Flay under whom Brad developed his culinary genius. So without further ado here is Brad's contribution to Recipe Thursday.

first of all, many thanks to jon for giving me the opportunity to do a guest post. i have a blog (shameless plug, i know) but i probably wouldn't have posted this on mine, so it's nice to be offered a forum where it would fit better.

as a part time stay at home dad, even my coarse palate gets tired of hot dogs, chicken nuggets, mac & cheese, and peanut butter (especially when people will pass through ANY peanuts) & anything sandwiches. as easy as these options are, sometimes i need to eat something that will tickle the tongue enough that i would be willing to pay for it. tuesday was one of those days so i scoured the pantry, fridge, and freezer looking for something that i could enjoy and addy (my addy, not jon's) would eat. i found a salmon fillet and thought, “bingo!”

i hit my favorite recipe website, recipezaar.com, and found what i wanted. this recipe worked out well because it is easy to prep and addison was able to help out. she had fun stirring up the bread crumbs and herbs, buttering the fillet, and of course, spreading the crumbs all over the fish. because she helped make it she was much more willing to eat it. we made a rice pilaf from a box, threw the fish on top and, wa-la! a most excellent lunch that felt like it should be served to me. it tasted great, took almost no effort, and best of all, addison liked it too!

ingredients:

· salmon fillet

· bread crumbs

· rosemary

· thyme

· parsley

· salt

· pepper

· garlic

· butter

here’s what i did. follow the link for the “official” recipe. i added a pinch of rosemary, thyme, parsley, salt, pepper, and granulated garlic to about 1/3 cup of bread crumbs. if i remember correctly i went a little heavy on the three herbs and garlic because i can’t get enough of them. i asked the little one to help put the ingredients in to the bowl and mix. next, we put the six oz. fillet scale side down in a baking dish, brushed on some butter (for me, not too much butter, I’m not paula dean) and then were ready to start the fun. again, with the help of the little one, we made sure every millimeter of that fish was covered in the breading concoction that we created. we put it in the 350 degree oven and 25 effortless minutes later we plated it on top of the rice and started salivating. i loved it. addy loved it. happy day.