Panko Crusted Salmon

I eat a lot of fish. Specifically, I eat a lot of salmon. I know many people are proponents of consuming smaller, more sustainable fish, like the humble tilapia. I have nothing against tilapia. Tilapia has never done anything to offend me. It's a fine fish. It's mild, inexpensive and abundant. But, it's just not salmon. If tilapia is the ground chuck of the fish world, salmon is--to me--the filet mignon. I've grilled salmon, baked it, pan seared it, pan roasted it, poached it and cedar planked it. And that's just with the fresh stuff. I've also made salmon croquettes with the canned salmon, made salmon puffs and salads with the smoked stuff. Like I said: I love salmon.


The following is an Ina Garten recipe and one of my favorites. The panko crust on the top of the fish gives it an awesome textural contrast to the delicacy of the fish. It gives you that satisfying little crunch with each bite. Spreading dijon on the flesh side of the fish before applying the crust does a great job of keep the crust in place while you transfer it to the pan and while its cooking as well as imparting flavor. The lemon zest in the crust and a little squirt of lemon juice on top of the fish right before you eat it really completes the flavor profile. Also, the skin is crispy and--if you're so inclined--quite good to eat. Love it. In the picture below I prepared it with roasted rosemary red potatoes and a spinach salad with an orange balsamic vinaigrette.


By the way, my leg's doing better. Got some of the stitches out yesterday. Walking around fine, still no running though...

Ingredients

• 2/3 cup panko (Japanese dried bread flakes)
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated 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 mustard
• 2 tablespoons vegetable oil
• Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees.

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 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.