Sunday, December 8, 2013

Crusted Salmon - Ina Fridays - Appetizers


I am a bit late posting this.  Last Friday was Ina Fridays starring appetizers from Ina Garten.  I chose this salmon recipe, topped with such good additions.  Ina calls it Panko crusted but to make it gluten-free, I had to substitute.  This is really good crunchy on top but soft in the body.  Nice flavors.


Crusted Salmon (adapted from Ina Garten)

Ingredients:

2/3 cup sweet potato chip crumbs (in place of panko)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons  olive oil
4 (6- to 8-ounce) salmon fillets
2 tablespoons Dijon mustard

Method:

Preheat the oven to 425 degrees.

In a small bowl, mix together the crumbs, 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  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 topping is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot.


See what the other Ina bloggers have made, this month.

Our lovely leader is Alyce from More Time at the Table. Contact her, if you would like to join this group.
Ansh @ Spice Roots
Bhavna @ Just a Girl From AAmchi Mumbai..
Chaya @ Bizzy Bakes
Linda, @ Tumbleweed Contessa
Minnie @ The Lady 8 Home
Mireya @ My Healthy Eating Habits
Peggy@ Pantry Revisited 
Rocky Mountain Woman @ Rocky Mountain Woman
Veronica@ My Catholic Kitchen 



4 comments:

  1. I was recently shopping in a furniture consignment store and met a women who follows a gluten-free diet and has for many years. She gave me the great idea of using potato chips not only like this, but also for many other things. For instance, she likes barbecued pulled pork on chips instead of on bread. I often cook GF for my daughter-in-law; I'll have to try this. Happy December to you and all you love, Chaya!

    ReplyDelete
  2. Thanks for hosting a great party Chaya! Hope you have a great rest of your weekend!

    ReplyDelete
  3. I'm always on the lookout for new ways to cook salmon - this is definitely going on the list...

    ReplyDelete
  4. Chaya, what a creative way to come up with a gluten-free topping. Who would have thought sweet potato chips? I'm sure it added a lot to the flavor, too.

    Mireya @myhealthyeatinghabits

    ReplyDelete

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.