For those of you who regularly check my cooking blog, you know I love Ina Garten, aka the Barefoot Contessa. I was so happy that Chris bought me her new cookbook for Christmas, along with one of her older ones, Barefoot in Paris! I love Paris, too :)
This was super easy, hence the title of her book, How Easy Is That? :) We made salmon (with sides of brown rice & broccoli) for dinner last night. Chris stopped at Whole Foods on his way home from work & bought 2 nice salmon fillets. There was little prep time & salmon cooks fast, so it's perfect for a weeknight dinner, but tastes amazing. We enjoyed every bite!
Panko-Crusted Salmon
2/3 cup panko (Japanese dried bread flakes)
2 T. minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt & ground black pepper
2 T. olive oil
4 (6-to-8ounce) salmon fillets, skin on
2 T. Dijon mustard
2 T. vegetable oil
Lemon wedges, for serving
-Preheat oven to 425
-In a small bowl, mix together the panko, parsley, lemon zest, 1/2 t. salt, & 1/2 t. pepper. Drizzle with the olive oil & stir until the crumbs are evenly coated. Set aside.
-Place the salmon fillets, skin side down, on a board/plate. Generously brush the top of the fillets with the Dijon mustard, & then sprinkle generously with salt & 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 any ovenproof pan you have). When the oil is very hot, add the salmon fillets, skin side down, & 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 & the panko is browned. Remove from the oven, cover with aluminum foil, & allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
One of the things I love about her new cookbook is that every recipe has a picture & they're all done so beautifully...
Recipe & photos courtesy of Barefoot Contessa.
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