Thursday, December 23, 2010

panko-crusted salmon

A delicious fish recipe coming from a non-fish lover!
The picture was just that good in Ina's new cookbook, "How easy is that?"


2/3 cup panko
2 tbsp. minced fresh parsley
1 tsp. grated lemon zest
kosher salt and black pepper
2 tbsp. olive oil
4 salmon fillets, skin on
2 tbsp. Dijon mustard
2 tbsp. vegetable oil
lemon wedges, for serving


1. Preheat oven to 425 degrees F.
2. In a small bowl, mix together panko, parsley, lemon zest, 1/2 tsp. salt, and 1/2 tsp. pepper. Drizzle with olive oil and stir until the crumbs are evenly coated. Set aside.
3. Place the salmon fillets skin side down on a board. Generously brush the top of the fillets with mustard and then sprinkle with pepper. (The mustard helps the panko adhere.)
4. Press the panko mixture thickly on top of the mustard on each fillet.
5. Heat the vegetable oil over medium-high heat in a ovenproof pan (preferably a shallow pan). When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
6. Transfer the pan to the hot oven for 5-7 minutes until the salmon is almost cooked through and the panko is browned.
7. Remove from the oven, cover with aluminum foil and allow to rest for 5-10 minutes.
8. Serve salmon with lemon wedges.

*Adapted from Ina Garten

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