Saturday, October 3, 2015

garlic panko salmon... 25 minutes

the goods:

4 salmon fillets
1 tablespoon plus 1 teaspoon dijon mustard
1 and 1/2 teaspoons honey
2 tablespoons olive oil
4-6 garlic cloves, minced
3/4 cup panko crumbs
1 teaspoon lemon zest
1 teaspoon chopped fresh parsley

Preheat oven to 440 degrees. In a small bowl, combine dijon, and honey. Place salmon fillets, skin-side-down, on a greased baking sheet. Spread the mustard mixture over each fillet. Bake for 13-15 minutes depending on fish thickness.
While salmon is cooking, in another bowl, toss together panko breadcrumbs, garlic, parsley, lemon zest, and season with salt and pepper. In a skillet, heat olive oil over medium heat. Saute breadcrumb mixture until lightly toasted, stirring frequently. When salmon comes out of the oven, top with panko mixture and serve with lemon wedges.

No comments: