You may be catching on, if you are a regular reader, that our family really likes salmon. Our picky eater Will, does not protest having fish if I am making salmon. I too like salmon, and enjoy finding new and different ways to prepare it. The other day I purchased some wild Atlantic salmon from our local market, but wasn't sure what I was going to do with it. After thumbing through several cookbooks, I landed on the Barefoot Contessa's Panko-Crusted Salmon from her cookbook How Easy is That? (Another great cookbook, by the way, if you don't already have it.)
When I reviewed the recipe, I loved the combination of panko (Japanese breadcrumbs) and Dijon mustard. How could this with a little lemon zest be a bad thing? I also happened to have all the ingredients on hand. This recipe also provided a great opportunity to use my cast iron skillet that I was fortunate enough to have passed down from my grandmother Gogo. Of late, it is used for cornbread, but not a lot else. Now that I reflect on that fact, I need to change that.
Back to the salmon. The end result was a crunchy and delicious piece of fish. Browning the skin in the skillet before baking created an interesting contrast to the crunch of the panko on top. I personally like the skin on baked or grilled salmon if crispy, but this is not always for everyone. When I make this next time, I will reduce some of the cooking time. My fillets were slightly more cooked than I prefer. I'd keep the browning of the skin to 3 minutes, and start checking the salmon in the oven after 4 minutes.
Definitely recommend giving this a try the next time you are thinking of what to do with salmon. We enjoyed ours with a baked sweet potato and sauteed zucchini and yellow squash. It was an easy week night meal.
When I reviewed the recipe, I loved the combination of panko (Japanese breadcrumbs) and Dijon mustard. How could this with a little lemon zest be a bad thing? I also happened to have all the ingredients on hand. This recipe also provided a great opportunity to use my cast iron skillet that I was fortunate enough to have passed down from my grandmother Gogo. Of late, it is used for cornbread, but not a lot else. Now that I reflect on that fact, I need to change that.
Back to the salmon. The end result was a crunchy and delicious piece of fish. Browning the skin in the skillet before baking created an interesting contrast to the crunch of the panko on top. I personally like the skin on baked or grilled salmon if crispy, but this is not always for everyone. When I make this next time, I will reduce some of the cooking time. My fillets were slightly more cooked than I prefer. I'd keep the browning of the skin to 3 minutes, and start checking the salmon in the oven after 4 minutes.
Definitely recommend giving this a try the next time you are thinking of what to do with salmon. We enjoyed ours with a baked sweet potato and sauteed zucchini and yellow squash. It was an easy week night meal.
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| A little bit of crispy skin is peeking out |
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