Panko Crusted Salmon

Copper River Salmon is only available for three to four weeks a year — and it’s here now so …. let’s eat! : )

This is one of the best recipes in my repertoire for salmon of any kind – Copper River, Coho, farm raised, whatever.  It’s simple and delicious, and if you’ve been here a while you know that sear roasting fish is my favorite cooking technique because it’s truly no fail.  This entire dish comes together in less than half an hour, so fire up your oven, put your favorite rice pilaf on to boil, and steam some fresh veggies in the five minutes the fish takes to roast.  Delicious, easy, and homemade … I hope you’ll try it.  : )

PANKO CRUSTED SALMON
SERVES: 4
SOURCE:  foodnetwork.com; recipe by Ina Garten

2/3 c. panko breadcrumbs (Kikkoman Brand are on sale this week, 5/30/12 to 6/5/12, in the ethnic food aisle)
2 T. minced fresh parsley
1 t. grated lemon zest
Kosher salt and freshly ground black pepper
2 T. good quality olive oil
1 (6 to 8 ounce) salmon fillets, skin on (Copper River Salmon is now available)
2 T. Dijon mustard
2 T. vegetable oil
Lemon wedges for serving

Preheat the oven to 425.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 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 work surface.  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 or large, heavy ovenproof pan.  When the oil is very hot (a pinch of the panko mixture will sizzle immediately upon contact with the oil), add the salmon fillets, skin side down, and sear for three to four minutes (do not fiddle with them, or poke them, or scoot them around) without turning, to brown the skin.

Transfer the pan to the hot oven and cook for five to seven minutes until the fish is almost cooked through and the panko is browned.  Remove from the oven, cover with foil, and allow to rest for five to ten minutes.  Serve the salmon hot or at room temperature with lemon wedges.

Featured, Fresh, Frugal, Fabulous | May 29th, 2012