Broiled (panko crusted) salmon

The Goods:

2 medium salmon fillets*

1 tsp country dijon mustard

1 tsp rice wine vinegar

1 cup panko bread crumbs

juice from half a lemon

zest from half a lemon

1 clove garlic

1 tsp brown mustard seeds

1 tsp cumin seeds

1/2 tsp red pepper flakes

1 small star anise pod

olive oil

Brine

1000 grams / 1 liter warm water

50 grams kosher salt

2 bay leaves

1 tsp peppercorns

1 sprig thyme

3 smashed cloves garlic

1 tsp rice wine vinegar

1 tbsp crushed brown mustard seeds

Combine all of the brine ingredients in a large container; mix until the salt is all dissolved. Brine in the salmon in the fridge for about an hour**.

Remove the salmon from the brine, pat it dry, and allow it to come to room temperature. Grind the mustard seeds, cumin seeds, red pepper flakes, and star anise in a mortar and pestle. Add the crushed spices, lemon juice, vinegar, and mustard to a shallow dish. Mince the lemon zest and garlic, add them to the mixture. Whisk the mixture until it is well incorporated. Add the panko to a second shallow dish. Cover each piece of fish in the liquid mixture and then dredge through the panko, patting off the excess.

Add a spritz of olive oil to a pyrex baking dish. Place the salmon fillets in the dish and spritz some additional oil over them. Place under the broiler (~6 inches) and broil on high for 10 minutes, depending on the thickness of the fish. Remove from the oven and cover with aluminum foil for a few more minutes (the fish will continue to cook some).

*These particular fillets were the frozen, vacuum-sealed kind you find in the huge freezer section at TJ's. I think the total combined weight was 0.7 lb. I like to buy these, toss them in the freezer at home, and cook them when I find that I'm all out of real, perishable groceries.

**In this case, the brining process also acts as a lovely defrosting mechanism. Yay no microwave.