This is not a new dish to my kitchen, but I finally was able to take a picture of what has become my favorite salmon recipe. My favorite part is that is feels a bit fancy, but could not be easier to make. Panko breadcrumbs have such a great crunch and the herbs give it such fresh flavor. Panko is a Japanese bread crumb that stays crunchy when regular bread crumbs can become soggy and gives you a good crunch without frying. This is such a great quick one.
Thanks to my friend Mary for passing this one on!
From my little kitchen to yours... enjoy.
Panko Crusted Salmon
Ingredients
2 teaspoons olive oil
Ingredients
2 teaspoons olive oil
2 pieces, thick boneless salmon fillets
1 tablespoon honey mustard
1 teaspoon fresh rosemary, chopped
1/3 cup panko bread crumbs
1 tablespoon parsley
1/4 teaspoon paprika
2 lemon wedges
Step by Step
Preheat oven to 400 degrees F. Set salmon on a foil lined baking sheet, skin side down. Sprinkle heavily with salt and pepper. In a small bowl, mix the rosemary, bread crumbs, parsley and paprika. Spread a thin layer of honey mustard on each fillet. Top salmon with a packed layer of the bread crumbs. Sprinkle with salt and pepper to taste.
Roast the salmon for 10-14 minutes. Test salmon to make sure it is firm all the way through and starts to flake when poked with a fork. Squeeze lemon juice on each fillet and serve.
Makes 2 servings.
Makes 2 servings.
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