Panko-Crusted Salmon . . . Delish!

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     Barry “whipped up" this entrée for tonight’s dinner. It was delicious and nutritious. Not only issalmon a good source of protein, just a 4 oz. serving of wild salmon provides afull day’s worth of vitamin D. That same piece offish also contains over half of the necessary B12, niacin, and selenium; it isalso an excellent source of B6 and magnesium. Yes, is does contain fat but it’sthe “good” kind – full of omega-3’s—the ones said to reduce inflammation andhelp fight heart disease, stroke, diabetes, some types of cancers andarthritis.     Paired with amedley of steamed veggies, we had a REALLY healthy meal that was absolutely delish!     By the way, he used frozen salmon andwanted me to also mention that he started this dish with partially frozenfillets. So, when you need a last minute entrée, this one fits the bill.
Panko-Crusted Salmon About 1/3 to ½  cuppanko (Japanese bread crumbs)1 tablespoon minced fresh parsleyKosher salt and freshly ground black pepper1 tablespoons+ olive oil2 (6- to 8-oz.) salmon fillets, boneless and skinlessAbout 2 tablespoons Dijon mustardLemon slices, for serving
1.     Preheatthe oven to 400°. Line a baking pan with a cooling rack.2.     Ina small bowl, mix together the panko, parsley, about ¼ teaspoon salt and ¼teaspoon pepper. Drizzle with the olive oil and stir until the crumbs areevenly coated. Set aside. Note – the olive oil is needed to help brown the panko as it bakes.3.     Generouslybrush the top and sides of the fillets with Dijon. 4.     Dropeach fillet into the panko mixture—mustard side down; press to help the pankoadhere. 5.     Againbrush the top of each fillet with mustard and flip so it now rests in thepanko; press to adhere + also make sure the panko has adhered to the sidesduring this process.

Brush top of fillet with mustard.

Flip so mustard covered side in now in the panko.

Pat and press so top, bottom and sides of salmon are covered in panko.

6.     Placethe fillets on the cooling rack (this allows heat to circulate on all side asthe salmon results and results in a crisp crust on both the top and bottom).
7.     Bakefor approximately 20 minutes. 8.     Turnoven to the broil setting and broil for 5 to 10 minutes. (Adjust times for smaller portions -- fish should flake but still be moist.)

9.     Servewith a slice of lemon.

Recipe without photos:Panko-Crusted Salmon About 1/3 to ½  cuppanko (Japanese bread crumbs)1 tablespoon minced fresh parsleyKosher salt and freshly ground black pepper1 tablespoons+ olive oil2 (6- to 8-oz.) salmon fillets, boneless and skinlessAbout 2 tablespoons Dijon mustardLemon slices, for serving
1.     Preheatthe oven to 400°. Line a baking pan with a cooling rack.2.     Ina small bowl, mix together the panko, parsley, about ¼ teaspoon salt and ¼teaspoon pepper. Drizzle with the olive oil and stir until the crumbs areevenly coated. Set aside. Note – the olive oil is needed to help brown the panko as it bakes3.     Generouslybrush the top and sides of the fillets with Dijon. 4.     Dropeach fillet into the panko mixture—mustard side down; press to help the pankoadhere. 5.     Againbrush the top of each fillet with mustard and flip so it now rests in thepanko; press to adhere + also make sure the panko has adhered to the sidesduring this process.6.     Placethe fillets on the cooling rack (this allows heat to circulate on all side asthe salmon results and results in a crisp crust on both the top and bottom). 7.     Bakefor approximately 20 minutes.8.     Turnoven to the broil setting and broil for 5 to 10 minutes. (Adjust times for smaller portions -- fish should flake but still be moist.)9.     Servewith a slice of lemon.