All with all things Ina Garten, this fish is delicious. Easy, full of flavor and with ingredients you probably already have. This recipe created a crispy salmon skin and crunch panko crust.
Recipe from Ina Garten
2/3 cups panko bread crumbs
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and pepper
2 tablespoons olive oil
4 salmon filets, 6 to 8 ounces each, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
lemon wedges, for serving
Preheat your oven to 425F.
In a bowl, mix the bread crumbs, parsley, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle in the oil and mix to coat the bread crumbs evenly. Set aside.
Prepare your salmon filets by placing them skin side down on a large plate or board. Spread about 1/2 tablespoon of mustard on each piece of fish. Season with salt and pepper. Press the panko mixture on to the filets, distributing it as evenly as you can. The mustard will help the breadcrumbs stick to the fish.
Prepare a 12" oven-proof skillet over medium high heat. Add the oil. Once very hot, place the filets in the pan, skin side down. Sear for 3-4 minutes, without turning the fish, to brown the skin.
Move the skillet to the heated oven and cook the fish another 5-7 minutes, until almost cooked and the panko mixture has browned. Remove and cover the skillet with foil. Keep the fish covered 5-10 minutes. Serve the salmon with lemon wedges.
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