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Panko Crusted Salmon

April 25, 2011

 I made this meal last week for my husband and I.  I was so happy to see how easy it was to prepare, and how delicious it was to eat!  I told my husband he better not get used to eating such fancy meals!  Here are the recipes below:

Panko Crusted Salmon

Ingredients:
2/3 cup panko
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Curry Mustard
Directions:
Preheat the oven to 425˚ F.  In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.

Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.  Transfer the salmon to a greased pan and press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.
Cook for 5-7 minutes, until the salmon is almost cooked through and the panko is browned.  Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve warm with fresh lemon wedges.

Asparagus with Tomatoes and Feta

Ingredients:
1 bunch asparagus
1 tbsp. olive oil
1 shallot, finely minced
2-3 vine ripened tomatoes, seeded and diced
3 oz. crumbled feta cheese
Salt and pepper

Directions:
In a large skillet, lay the asparagus in a single layer (or as close to a single layer as you can get).  Add water just until the asparagus is covered.  Heat over medium-high heat until the water boils.  Reduce the heat and let simmer until the asparagus is tender.  Meanwhile, heat the olive oil in a medium skillet or saucepan over medium-high heat.  Sauté the shallot until tender, 3-4 minutes.  Add the diced tomatoes to the pan and cook 2-3 minutes, just to warm and wilt very slightly.  Once the asparagus is tender, remove from the heat and drain.  Remove the shallot-tomato mixture from the heat, stir in the feta, and season with salt and pepper to taste.  Place the warm asparagus on a serving platter (or individual plates) and top with the tomato-feta mixture.  Serve immediately.

I also made roasted potatoes, onion and garlic and added focaccia bread on the side. 

How did it go?

The meal was so easy to make, but took some time in my small kitchen.  I did adapt the salmon by substituting the dijon mustard for curry mustard my husband had just bought.  The curry mustard added a nice flavor to the salmon.  My salmon also did not have skin, so I only seared it in the hot pan for 2 minutes.

The asparagus was delicious topped with tomatoes, shallots and feta!  I was going to grill the asparagus but we were out of propane, so instead I followed this recipe exactly.  Next time I will grill the asparagus in foil with a little bit of olive oil drizzled over it.

I can’t wait to try both of these again!

Both recipes were found on: http://annies-eats.net/2011/04/13/panko-crusted-salmon/

Enjoy!

Melissa

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2 comments

  1. This looks delicious! I made the same salmon last week, but used dijon mustard. Oh my goodness! I have never had such delicious salmon ever! Y’all should try this!


  2. looks really good! yay for sister blogs.



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