PANKO-CRUSTED SALMON
Steps:
- Preheat 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 fillet.
- 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 5-7 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
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