In an effort to eat more fish and less read meat,… I’m returning to some old recipes I used to make a lot… "Mon-Mari-d'Amour", the kids and I are salmon-lovers so this is a no-brainer. This dish requires Panko, a japanese dried bread flakes… if you can’t find panko where you live, you can always replace it by traditional unseasoned breadcrumbs, but the end result might not be as crunchy.
If you're not using a cast-iron skillet, make sure that the pan is ovenproof. And be very very careful when you take the pan out of the oven. I had a couple of extremely bad experiences…. my advice: be systematic,.. each time you take a pan or a pot out of the oven, keep the glove you just used on top of it or on its handle. That way, you’ll see the glove and remember that the pan/pot is hot.
Adapted from Barefoot Contessa. How easy is that? Ina Garten
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Freshly ground black pepper
2 tablespoons olive oil
4 (6 to 8 ounces / around 200 g) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges for serving
Prep and scale all the ingredients.
You will need a small bowl, a large cast-iron skillet or large heavy ovenproof pan.
Heat the oven 425F (220C).
Combine the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon black pepper in a small bowl. Add the olive oil, and mix the panko mixture until it is evenly coated. Set aside.
On a “fish” board, put the salmon filets, skin side down. Generously coat the top of the filets with the Dijon mustard and season (well) with salt and pepper. Put ¼ of the panko mixture on top of the mustard of each fish filet. Press the mixture firmly. The mustard will keep the panko from falling off...
Heat the oil over medium high-heat in a large pan. When the oil is very hot, put the salmon fillets, with their skin side down, and let it sear for 3 to 4 minutes. Do not turn the fish. Keep the fillets on their skin side in order to brown.
Put the pan with salmon fillets in the hot oven for 5 to 7 minutes. The salmon should be almost cooked (you don’t want it to dry out) and the panko golden… Remove from the oven, be careful not to burn yourself. Cover the pan with aluminum foil and let it rest up to 10 minutes. Serve the salmon fillets with lemon wedges. You accompany this dish with basmati rice, steamed potatoes and/or green vegetables of your choice…