Saturday, April 23, 2011

Panko Crusted Salmon with a Lemon Beurre Blanc

What better excuse than Good Friday to eat fish?
As we were driving back from a really nice visit with Bob's parents - and including a couple of college visits for Julie - we had plenty of time to figure out what kind of fish we wanted and how to prepare it...We just wanted something different.
Salmon was our choice...but "how?" was still being debated as we approached the Cape!
I have made salmon with seasoned butters, grilled salmon...but had never tried a crusted fish. There it was...Salmon in a seasoned Panko crust.

Panko Crusted Salmon 
with a Lemon Beurre Blanc

Serves 6

1 1/2 cup Panko breadcrumbs
1/2 cup regular breadcrumbs
Zest of 2 lemons (reserve the juices)
1/4 cup finely chopped parsley
2 Tbsp finely chopped garlic
1/4 cup olive oil

1/3 cup Dijon mustard
2 Tbsp white wine

One 2.5 Lbs Salmon fillet, preferably wild, skin on, cut into 6 pieces

One recipe Lemon Beurre Blanc

Preheat the oven to 425F.

Mix in a bowl the first 5 ingredients with a fork. Drizzle the olive oil, still mixing well with the fork, until breadcrumbs are well coated.

Mix the mustard and white wine together in a small bowl.

Line a sheet pan with parchment paper and coat with 1 Tbsp olive oil.

Place the pieces of salmon on the prepared sheet pan, skin side down. Brush the top with the mustard mixture. Top with the prepared breadcrumbs.

Bake for 10 minutes and serve immediately with either rice or quinoa and a Lemon Beurre Blanc, on the side (if you serve the sauce on top of the fish, the crumbs will be less crunchy).

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