This recipe is from How Easy is That?, page 152
For Friday night dinner, I made my first fish recipe in the Ina cook-through saga. My family usually eats fish about once a week, typically salmon. So, a salmon recipe seemed like the logical choice. We already had the fish and almost all the ingredients to make the panko crust. I think I only had to buy a lemon for the zest.
This recipe is pretty straight forward. But, to be honest, it’s nothing special. The dijon mustard does give the salmon an extra flavor and it plays nicely with the panko crust. The panko prevents the salmon from drying out which, obviously, make it more flavorful. If you’re looking to dress up your run-of-the-mill salmon filet, then definitely try this one. One of the perks is all the ingredients are pretty standard, so it won’t break the bank either. That was a nice reprieve from some other Ina recipes.
To my dish, I decided to throw in some of the pine nuts I used for the gremolata I made a few weeks ago. Those little nuts are expensive and I don’t want them to go to waste!
In addition to this recipe, I made a side dish. That recipe review will be posted later in the week.
See ya then!
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