I have a confession to make. I'm not wild about eating or preparing fish. Yes, I know it's good for you and all that. I do enjoy shellfish, though. In fact I love it. But, fish, not so much. Our son loves deep sea fishing. When he gifts us part of his catch, I really enjoy it, especially if he prepares it. Fresh fish can't be beat, but it's difficult to obtain. Grayden loves fish. Often when we eat out he orders fish, particularly salmon. I've tried making it several times and it's okay. Recently I prepared salmon that was delicious to me and even Samuel who like me is not wild about fish.
I bought Wild Caught Sockeye Salmon from BJ's. It's individually wrapped so that helps me some with the ick factor.
It you want to give it a try here is what you'll need for 3 to 4 salmon fillets:
It you want to give it a try here is what you'll need for 3 to 4 salmon fillets:
- 1/2 cup or so of Panko Bread Crumbs
- 1 teaspoon of dried parsley
- 1 tablespoon of lemon zest
- 1/4 teaspoon of salt
- fresh ground pepper
- 2 tablespoons of olive oil
Mix together all of the above ingredients in a bowl.
- Brush 1 to 2 tablespoons of Dijon mustard on the skinless side of each fillet
- Press the breadcrumb mixture onto the Dijon mustard of each salmon fillet
Heat your oven to 425 degrees.
Heat 2 tablespoons of vegetable oil in an oven safe 12 inch skillet on medium high. Add your salmon skin side down and cook for 4 to 5 minutes without turning.
Transfer your skillet to your preheated oven and let them cook for 3 or 4 minutes until the Panko is browned.
Remove from oven and allow to rest covered for a couple of minutes. Enjoy!
