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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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 **
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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!
2 comments:
Nice looking plate Bill
Looks delicious. We enjoy salmon also --and like to try different recipes. Recently we had salmon on the grill --with a terragon butter topping... It was great.
Have a good day.
Betsy
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