Sunday, February 12, 2012

Panko Crusted Salmon by Ina Garten

Yes I eat a lot of salmon and a lot of chicken in my house. This fish is easy and delicious. I made this last night. This is the first recipe I had where I placed the saute pan into the oven to cook.  I used a honey Dijon mustard as opposed to a straight Dijon mustard.
This is what the fish looks like out of the oven.

Panko-Crusted Salmon
Source: How Easy Is That? by Ina Garten
⅔ cup panko
3-4 tbsp. olive oil, divided
2 tbsp. finely minced fresh parsley
4 (6-8 oz.) salmon fillets, skin on
1 tsp. lemon zest
2 tbsp. Dijon mustard
½ tsp. kosher salt
Lemon wedges, for serving
½ tsp. ground black pepper

Preheat the oven to 425˚ F. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.

Place the salmon fillets skin side down on a work surface. Generously brush the top of each fillet with the mustard and then season with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.

Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet. When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin. (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)

Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned. Remove from the oven, cover with foil and let rest 5-10 minutes. Serve warm with fresh lemon wedges.

I leave you with this quote:

"The most beautiful experience we can have is the mysterious...the fundamental emotion which stands at the cradle of true art and true science."
Albert Einstein
Scientist (1875-1955)