As I was doing my usual Saturday morning routine of playing Words with Friends on my Kindle while also watching Food Network (multi-tasking…keeps the brain sharp), I made note of a recipe I wanted to try.
Ina Garten, the Barefoot Contessa is just the bees knees. I love her. I want her life (minus the gay husband) where I can play in the Haaaamptons all day and kick it in her fabulous kitchen.
Anywho – in the meantime, I’ll just make her recipes.
You can see Ina’s recipe here, but here’s my slightly adapted version. My salmon didn’t have skin on it so I just cooked it slightly differently.
- 2/3 cup panko (Japanese dried bread flakes)
- 1.5 teaspoons Italian seasoning
- 1 teaspoon grated lemon zest (don’t skimp on this – it makes the recipe)
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 2 healthy salmon fillets – skin off (my version – check Ina’s if you have skin on the salmon and want to keep it that way)
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, Italian seasoning, 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.
Heat olive oil over medium high heat until just rippling. Put fish in – 1-2 minutes on that side. Flip and cook 1-2 minutes on the other side. This just browns it a bit and keeps the oven cooking time from being so long.
Remove the salmon and put it on a baking sheet, lined with aluminum foil for easy clean up.
Generously brush the top of the fillets with mustard. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Put pan in oven and cook for about 7-10 minutes, until Panko is browned.