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.
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
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.
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Ansh @ Spice Roots
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Mireya @ My Healthy Eating Habits
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