Our Recipes: Panko – Crusted Salmon

I found this recipe in Barefoot Contessa by Ina Garten several years ago. I think that it is an interesting and fast recipe. Fish is crunchy and delicious. It's also great the next days as leftovers. 

Ingredients:
- 2/3 cup panko (Japanese dried bread flakes)

- 2 tbs minced fresh parsley                                                  

- 1 teaspoon grated lemon zest

- 2 tbsp olive oil

- 4 salmon fillets

- 2 tbs dijon mustard

- 2 tbs vegetable oil

- 1/2 tsp salt

- 1/2 tsp pepper

- lemon wedges for serving

Preparation:

- Mix together bread flakes, parsley and lemon zest, salt and pepper. Add oil olive and stir.

- Place the salmon skin side down. Generously brush the top with mustard and sprinkle with salt and pepper.

- Press bread flakes mixture thickly on top of the mustard

- Heat the vegetable oil in a skillet. When the oil is hot, add the salmon skin side down. Sear for 3-4 minutes to brown the skin without turning.

- Transfer the pan to the hot oven for 6-10 (200°C) minutes until salmon is t cooked and the panko browned.

- Serve with lemon wedges.