Panko-Crusted Salmon

Tonight for dinner I had sockeye salmon for dinner. It was yummy. Here it is...

The original recipe came from Tracey's Culinary Adventures.
Here is the recipe...

Panko-Crusted Salmon

adapted from Barefoot Contessa, How Easy is That? by Ina Garten

⅔ cup panko breadcrumbs	4 (6-8 oz) salmon fillets, skin on
2 tablespoons minced fresh parsley	2 tablespoons Dijon mustard
grated zest of 1 lemon	1 tablespoon canola (or vegetable) oil
2 tablespoons extra virgin olive oil	lemon wedges, for serving

Preheat oven to 425°F.

Combine the panko, parsley, lemon zest, ½ teaspoon kosher salt and ½ 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.
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.

Place the fish in a pyrex baking dish. Brown the crust in the oven for about 5-7 minutes.  Take the fish out of the oven and cover the pan with aluminum foil. and place it back into the oven. Bake in the oven for another 5 to 7 minutes or until cooked through. Remove from the oven, and let rest for 5-10 minutes.  Serve with the lemon wedges.

We really enjoyed the dinner. Hands down it was better than last night's Shepherd's Pie.