Wednesday, July 30, 2014

The Nine Days & Panko Crusted Salmon

We are halfway through the nine days which began in the Jewish month of Av and ends next Tuesday on the ninth of Av, (which is a fast day.)  Since these are days of mourning for the destruction of the first and second Holy Temples, there are many things we don't do during this time and one of them is not eating meat.
Tonight it's pasta and tomorrow I am making this Salmon recipe from Ina Garten's cookbook "How Easy is That?"   It's so easy and so good (my kind of cooking!)  I found Jeff Nathan gluten-free panko flakes last Passover made with potato starch and it's works perfectly for this recipe.

Panko-Crusted Salmon
Serves 4
2/3 cup panko
2 tablespoons minced parsley
1 teaspoon grated lemon zest
Salt and pepper
2 tablespoons olive oil
4 salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving 

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

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