Monday, May 16, 2011

panko crusted salmon.

happy monday! one night last week the weather was amazing so matt and i enjoyed a nice dinner on our balcony, i wanted something healthy, easy and used ingredients i had. ina garten's panko-crusted salmon featured in her cookbook Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips  fit the bill, it was so easy, and the best salmon i have ever made at home. enjoy!

on a side note: our weekend was very busy but productive on the wedding front, and we are so excited that things are coming together! we were also shocked when the headboard from west elm we ordered for our master bedroom finally arrived this weekend (after ordering it back in february, i was beginning to wonder if we would ever get it). luckily, it is better than we imagined, i will post all about it later this week!
2/3 cup panko breadcrumbs
2 tablespoons minced fresh parsley
grated zest of 1 lemon
2 tablespoons extra virgin olive oil
4 (6-8 oz) salmon fillets, skin on
2 tablespoons Dijon mustard
1 tablespoon canola (or vegetable) oil
Lemon wedges, for serving
1. Preheat the oven to 425 degrees.
2. 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.

3. With the salmon fillets skin side down on a work surface, use a pastry brush to spread the mustard generously over the tops of the fillets.  Season the fillets with kosher salt and freshly ground black pepper, then distribute the crumb mixture evenly over the fillets and press to adhere.

4. 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. 
5. 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.  Serve with the lemon wedges. 
Serves 4.

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