I realize that basically every other recipe that I've posted recently has been from the new Barefoot Contessa cookbook. But I can't help it. I went on a little bit of an Ina-binge right after I bought it.
This salmon was specifically one of the recipes that drew me in. I love love love salmon, and really - how can you go wrong with a panko crust? The night I made this, we were all late getting home from our various jobs/outings/errands, and while I was tempted to stop for take-out on my way home, the knowledge that I had Coho salmon and panko to eat was reason enough to forge on.
This was really really easy. Mix together the panko, lemon zest, olive oil, and parsley, then brush the salmon with Dijon, and pat the panko mixture on top. The Dijon acts as a "glue" of sorts, to hold the panko topping on. The salmon is first seared in a skillet, then finished in the oven. I served this with roasted green beans, and we had a fast, delicious, and relatively healthy dinner on the table in under 30 minutes.
adapted from The Barefoot Contessa, How Easy is That?
- 2/3 cup panko
- 2 Tbs minced fresh parsley
- 2 tsp grated lemon zest
- kosher salt and freshly ground black pepper
- olive oil
- 4 (6-8 ounce) salmon fillets, skin on
- 3 Tbs Dijon mustard
- lemon wedges, for serving
In a small bowl, combine the panko, parsley, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 Tablespoons of the olive oil. Stir until the crumbs are evenly coated, and set aside.
Place the salmon fillets skin-side down on a board. Brush the tops with the Dijon mustard, then season with salt and pepper. Press the panko mixture thickly on top of each fillet.
Heat 1 Tablespoon of olive oil in an ovenproof skillet over medium-high heat. Wait for the oil to be very hot, then gently add the salmon fillets, skin-side down, and sear for 3-4 minutes, without turning.
Transfer the pan to the oven for 5 to 7 minutes, until the salmon is almost cooked through, and the panko has browned. You may need to turn on the broiler for the last minute or two to brown the panko. Remove from the oven and loosely cover with foil. Allow to rest for 5 to 10 minutes. Serve with lemon wedges.