Wednesday, September 14, 2011

Panko Crusted Salmon

I love salmon! It's a bit of a treat around our house and we were so excited to learn that a nicer grocery store in our area was doing 1/2 off salmon on tuesdays for the month of August, sadly we learned it with only 2 week left but we took advantage of it both weeks. I searched for some recipes and came across this on Annies Eats. I think this is one of my new favorite ways to make it.

2/3 cup panko
2 tbsp finely chopped fresh parsley
1 tsp lemon zest
1/2 tsp kosher salt
1/2 tsp ground black pepper
3-4 tbsp olive oil (divided)
4 (6-8 oz) salmon fillets (with skin)
2 tbsp Dijon mustard
Lemon wedges (for serving)

Heat oven to 425. In a bowl combine the panko, parsley, lemon zest, salt and pepper. Add 2 tbsp of olive oil and mix together well. Brush each piece of salmon with mustard then season with salt and pepper. Press the panko mixture onto the salmon. Add 1-2 tbsp of olive oil to a pan. Heat the pan to medium high heat. Add the salmon, skin down, to the pan and cook for 4 to 5 minutes. Transfer the pan to the oven for 5 to 7 more minutes. Remove from oven, cover with foil and let the salmon rest for 5 to 10 minutes. Serve with lemon.

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