Dijon and Panko-Crusted Salmon

My husband dropped my son off at a buddies house yesterday for a sleepover and came home with a large fillet of freshly caught king salmon.  Thank you so much for the beautiful fish Gery, Amy, Gavin, and Jason!  I decided to try something new instead of my usual Salmon with Garlic, Lemon, and Dill.  I found a delicious looking recipe by Ina Garten that looked too good to resist and I had all the ingredients on hand – you can’t beat that!  Instead of cutting the fish into 4 even pieces, I just cooked it a little longer and left it whole.  The Dijon gave the fish a wonderful flavor and the panko gave it a great texture.  It was perfectly cooked, tender, and absolutely fantastic!  My kids loved it, especially with lemon juice squeezed on top.  We gobbled up every last bite of this salmon. Freshly caught fish is the BEST!

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste.  Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly.  Season the fish with sea salt and freshly cracked pepper.  Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven.  When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees.  Remove from the oven and cover with a tin foil tent for 5-10 minutes.  Serve the salmon hot or at room temperature with lemon wedges.  Enjoy.

GIVEAWAY WINNER:  **CONTEST CLOSED – WINNER ANNOUNCED**

Drum-roll please…. The winner of the  Blendtec Blender Classic Wildside, the Twister Jar attachment, and Fresh Blends Recipes Book is comment number 1135:

Ian — September 22, 2012 @ 12:03 pm 

I’d love to say I would make some really great condiment or sauce, but actually the kids would probably beg for smoothies first!

Congratulations Ian!  I am so excited for you… this blender is truly amazing!  Please e-mail me your mailing address (street address) as soon as possible so Blendtec can send you your blender package.

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Dijon and Panko-Crusted Salmon

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

3/4 cup of plain panko crumbs
2 tbsp of fresh parsley, minced
Zest of one lemon
1 clove of garlic, minced
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
1 large king salmon filet
1 tbsp Dijon mustard
1 tbsp canola oil
Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard... the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten