Recently I've been able to purchase salmon fillets for $5.99/lb. That's a really great price. Usually the prices hovers closer to $10/lb. So I've been searching for new ways to prepare it so we don't get bored.
This recipe is a from Ina Garten, the Barefoot Contessa. It calls for salmon with the skin on. But my sale-price salmon was skinless, so I modified the recipe just a bit. If you can find skin-on salmon, by all means follow Ina's method as written.
Either way, the tang from the Dijon and the crunch from the panko crumbs make this dish a simple, elegant meal.
Here's what you need:
4 salmon fillets, about 4-6 oz each
2/3 cup panko bread crumbs
2 teas dried parsley
1 teas garlic powder
2 TBSP olive oil or melted butter
sea salt and pepper to taste
2 TBSP Dijon mustard
olive oil for the pan
In a small bowl, combine the panko crumbs, parsley and garlic powder. Drizzle the olive oil or melted butter over the crumbs and stir until moistened.
Sprinkle each salmon fillet with salt and pepper. Brush the Dijon mustard over each fillet. Press the panko mixture on the top of each one.
Brush a 12-inch cast iron pan (or other oven proof pan) with some olive oil. Heat over medium heat on the stove until the pan is very hot. Carefully place the salmon fillets in the pan and let cook for about 2 minutes.
Transfer the pan to an oven heated to 425 degrees. Bake for 7-10 minutes or until panko is browned and the salmon is almost done.
Remove from the oven and cover the pan tightly with foil. Allow the salmon to rest for 5-10 minutes. This will allow the fish to finish cooking without drying it out. And who likes bone dry salmon?