Friday, March 25, 2011

A Fishy Foodie Friday

As much as I love seafood, it is something I shy away from cooking at home. I guess it's the fear of the unfamiliar? However, this is one recipe that honestly cannot be messed up. If you can mix ingredients in a bowl, and turn on an oven - you can make this dish.

Hubster and I cannot get enough of Ina Garten, aka - the Barefoot Contessa. Just wikipedia the woman - she's fascinating. She is where she is today with no formal culinary training - she's learned through entertaining - i.e: my dream is to be a professional dinner party host/entertainer. Last year for hubby's bday I cooked him the best dish ever from Ina that I suggest you all cook at some point - Pastitsio.

The dish I attempted last week is Ina's panko-crusted salmon, straight from Ina's newest cookbook How Easy Is That. There are so many dishes we've already tried and loved out of this book. It's actually the only Ina cookbook I own, and based on how much I'm loving it....more please.

Serves 4

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

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 case 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.

I served it with a spinach salad with mushrooms and caramelized red onions - yum!



  1. sounds yummy! I love the BF Contessa!

  2. Hi! I just wanted to thank you for taking the time to post such a sweet a comment on my giveaway. Really thoughtful of you!! xoxo Love your blog btw - really great :)