- 2/3 cup panko (Japanese dried bread flakes)
- 2 tablespoons of freshly minced parsley
- 1 teaspoon of lemon zest
- Sea salt and freshly ground black pepper to taste
- 4 tablespoons good olive oil
- 4 (6- to 8-ounce) salmon fillets, leave the skin on
- 2 tablespoons Dijon mustard
- Lemon wedges, for serving
- A hand full of macadamia nuts chopped fine.
Pre-heat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, ½ teaspoon sea salt, and ½ teaspoon pepper and the chopped macadamia nuts. Drizzle with the olive oil and stir until the crumbs are moist and evenly coated. Set aside.
Place the salmon fillets, skin side down, and generously brush the top and sides of the fillets with Dejon mustard and then sprinkle generously with sea salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko stick to the salmon.
I use a cast iron skillet coated with olive oil and I make sure the skillet is searing hot. 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.
This recipe is from the Barefoot Contessa but we added the macadamia nuts for the variation of this yummy dish.
Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved