On Tuesday I made my “mom’s” salmon (she surely got it someplace fabulous but I don’t know the source) and it was easy and delish (and pleased my very picky with fish hubs):
- skin on salmon filets (I cooked for 4 adults with some leftovers…so almost 3 lbs)
- 1 cup finely chopped parsley
- zest of 3 lemons
- 1/2 cup panko/breadcrumbs
- 2 teaspoon ground flaxseed
- 2 tablespoons olive oil
- 3 tablespoons whole grain dijon
- vegetable oil
First, preheat oven to 425. In a bowl mix panko, parsley, zest, salt/pepper. Drizzle mixture with oil until it is soft and combining. Heat vegetable oil in ovenproof pan (I had enough salmon that I had to use two pans — my cast iron and my stainless steel frying pan). With skin side down on a plate or cutting board, brush the salmon flesh thickly with mustard and then pat mixture on top (mine ended up about 1/2″ thick). Sear skin on the stovetop for about 3 minutes on med/high heat. Then put the pan in oven (being careful not the spill the oil) on a higher rack for 5-7 minutes (my salmon took a bit longer to cook but my oven SUCKS).
I sided it with sauteed brussels (with balsamic and white onion) and broccoli with parm, and all of the above covered with some toasted pine nuts.
No picture on this one (I stupidly deleted it) but let me tell you….it was GORGEOUS!