Great (and Easy) Salmon

Here’s the fish dish I enjoyed on Good Friday.  The recipe is all Ina (Barefoot Contessa) but topping the salad with the salmon was all my idea!  (I told you I can’t take credit for all the recipes you’ll see on this blog, as much of my inspiration comes from my girl, Ina.)

The salmon recipe could not be easier, and is included in Ina’s latest cookbook.  I’m not quoting the ingredients exactly as they are written – but here’s the idea:

Salmon Filets, skin on

Panko Breadcrumbs

Lemon Zest

Chopped fresh Italian Parsley

Olive Oil

Salt, Pepper, Dijon Mustard

Base the amount of bread crumbs and other ingredients on how much fish you are preparing.  Mix the bread crumbs, lemon zest, and parsley in a bowl.  Drizzle with olive oil and mix to combine.  Spread the dijon mustard on top of the salmon and sprinkle with salt and pepper.  Then pat the bread crumb mixture on top of the salmon, pressing and packing it down (the mustard will help it adhere).

Heat some olive oil in an oven proof skillet.  (If you don’t have one, some aluminum foil over a plastic handle usually works fine in the oven.)  Heat the oven to 425F.  When the skillet/oil is hot, place the salmon skin side down and cook for 3-4 minutes.  Then place skillet in the oven for another 5-7 minutes.  Remove from oven and plate the salmon, covered with aluminum foil to rest for another 8-10 minutes.  That’s it!  You can then enjoy the salmon with some great side dishes or top a salad with it!  Don’t forget a good glass of wine!

Crusted Salmon Salad

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