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I found this recipe from my friend's
blog. It is a delicious, easy and HEALTHY recipe that our whole family loves. No kidding, I've made it three times in the past month. It really is
that good. I should've known because it is adapted from a Barefoot Contessa recipe.
Panko-Crusted Salmon
adapted just slightly from Barefoot Contessa, How Easy is That? by Ina Garten2/3 cup panko breadcrumbs
2 tablespoons minced fresh parsley
grated zest of 1 lemon (I have even sub'd lemon juice and it's great. However, zest is best!)
2 tablespoons extra virgin olive oil
4 (6-8 oz) salmon fillets, skin on (I always take the skin off and it's delish!)
2 tablespoons Dijon mustard
1 tablespoon canola (or vegetable) oil
lemon wedges, for serving
Directions:Preheat oven to 425 F.
Combine the panko, parsley, lemon zest, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper in a small bowl. Add the olive oil to the bowl and stir until all of the crumb mixture is evenly coated with the oil.
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With the salmon fillets skin side down on a work surface, use a pastry brush (or spoon, ha!) to spread the mustard generously over the tops of the fillets. I never would've thought to use mustard on salmon but trust me, it is AMAZING!
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Season the fillets with kosher salt and freshly ground black pepper, then distribute the crumb mixture evenly over the fillets and press to adhere.
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Heat the canola oil in a large ovenproof skillet over medium-high heat. Add the salmon fillets, skin side down, and sear for 3-4 minutes to brown the skin. Transfer the skillet to the oven and bake for about 5-7 minutes, or until the salmon is just about cooked through, and the panko mixture has browned. Remove the skillet from the oven, cover loosely with aluminum foil and let rest for 5-10 minutes. Serve with the lemon wedges (or just drizzle w/ lemon juice).
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My notes: I did not cook these in the skillet. I have covered them in foil and grilled them-YUM! I have covered them in foil and baked them in the oven--YUM! I have also dumped everything in a baking dish and baked them in the oven all together. I loved this because we had enough bread mixture for every bite-YUM! My point is, it doesn't matter how you cook it. It turns out amazing every time!
Recipe found
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