PANKO CRUSTED SALMON CONTES

Panko-Crusted SalmonRecipe courtesy of Ina Garten2010, Barefoot Contessa How Easy is That?, All Rights ReservedTotal Time:35 minPrep:15 minInactive:10 minCook:10 minYield:4 servingsLevel:EasyIngredients2/3 cup panko (Japanese dried bread flakes)2 tablespoons minced fresh parsley1 teaspoon grated lemon zestKosher salt and freshly ground black pepper2 tablespoons good olive oil4 (6- to 8-ounce) salmon fillets, skin on2 tablespoons Dijon mustard2 tablespoons vegetable oilLemon wedges, for servingDirectionsPreheat the oven to 425 degrees.In a small bowl, mix together the panko, parsley, 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.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.© 2014 Television Food Network, G.P. All Rights Reserved.Read more at: http://www.foodnetwork.com/recipes/ina-garten/panko-crusted-salmon-recipe.print.html?oc=linkback