Monday, January 30, 2012


I'm back! I took a little break from blogging due to lack of motivation and a busy work schedule. After dinner last night though, I had to post this recipe.

Whenever I watch Barefoot Contessa, if my husband's in the room, he'll always crack a joke about her soft, breathy voice. "She's talking about food, not sex." While she may not be as excited as Guy Fierreti, her recipes come out great every single time. This is the easiest, most delicious salmon recipe. Paired with a simple salad and Gwyneth's healthy fried rice, it's a perfect weeknight dinner. I make it all the time and it never fails.

step 1

step 2

Source: Panko-Crusted Salmon, Barefoot Contessa How Easy Is That?

⅔ cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon
2 tablespoons vegetable oil
Lemon wedges, for serving
Preheat the oven to 425 degrees F.
In a small bowl, mix together the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and 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 large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and 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 and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

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