My Wonderful World

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Saturday, July 28, 2012

Salmon Filet with Panko Crust

Salmon is always on my shopping list.   Tastes great and so easy to prepare in a variety of flavors styles and tastes.  Salmon adapts quickly with Teriyaki for an Oriental dish, Cajun blackened, grilled or baked.     This is a variation of an old Ina Garten recipe.   Love how easy and quick this is for a hot summer supper.    I thick sliced sweet potatoes and cooked until done in the microwave oven earlier in the day.   At supper time, a quick sauté in butter browned them up nicely.     The Salmon Filet was served over field greens and a drizzle of Italian Dressing.    Enjoy!

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Salmon with Panko Crust

2/3 cup panko
2 tablespoons parsley; minced
1 teaspoon lemon zest; grated
  salt and pepper; to taste
2 tablespoons olive oil
4  salmon fillets; skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
  lemon wedges, for serving

Preheat the convection oven to 425F.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Notes:  Adapted from Ina Garten Barefoot Contessa

** Exported from Now You're Cooking! v5.89 **


Bon Appétit and Enjoy 
YOUR Wonderful World!

Tuesday, July 17, 2012

A Quick Supper

Summer has turned out to be hot, hot and more hot.  

Most everyone already knows that. 

What I love to do on those hot summer nights is to have something that is quick and tasty, but contributes a minimum to heating the kitchen.  I have even resorted to using the crock pot on the veranda for summertime cooking.  

Pork Loin chops were beautiful today at the grocer.   I had to get them and this little recipe turned out so good served with steamed asparagus and Cheese Grits.  

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Pork Chops Braised With Cider Vinegar

1 tb canola oil
4 center-cut loin pork chops; 1 inch thick
1 medium red onion; peeled, sliced lengthwise
2  garlic cloves; minced
1/4 cup apple cider vinegar
1 tablespoon soy sauce
1 tb hoisin sauce
1 tablespoon honey
  salt and pepper; to taste

Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat.
When hot, add pork chops and cook, turning once, until browned on both
sides, about 4 minutes total. Transfer to a plate. Add onion and garlic to
pan. Stir frequently until onion is limp, about 5 minutes.

Stir in vinegar, soy sauce, hoisin sauce, and honey, and return pork chops
to pan. Reduce heat, cover, and simmer until pork chops are barely pink in
the center (cut to test), 3 to 5 more minutes.

Place each pork chop on a plate and top equally with onion mixture. Add
salt and pepper to taste.

Notes:  ©WHStoneman

Yield: 4 servings

** Exported from Now You're Cooking! v5.89 **

Bon Appétit and Enjoy 
YOUR Wonderful World!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017