Ina Garten's Salmon with Panko Crust

We love salmon at our house and I prepare it frequently.  We like it baked, broiled, in salmon cakes, and poached.

This recipe from Ina Garten was a hit tonight.  You can find her recipe by clicking on the link.   I really didn't follow it because it's so easy I thought I didn't have to pay close attention.

I zested a Meyer lemon (because that's the variety I had on hand), chopped some Italian flat leaf parsley, and tossed them together with Panko bread crumbs.  I just guessed on the proportions.

I salt and peppered my salmon fillets, brushed a thin layer of Dijon mustard over the fish and patted the crumb mixture on top of the mustard.

Sear the bottom of the fillets (skin side down) for 3 minutes in a pan on the stove top and then put the fillets in a 425 F. degree oven for another 3-5 minutes to finish cooking.  I would have liked the bread crumbs to brown a bit more. When I was posting the recipe here I realized that I forgot to add the olive oil to the crumb mixture.  No wonder it didn't brown much. I guess I really should have payed closer attention to the recipe  :)

The fillets were moist and delicious and the topping golden brown and crispy anyway.  No tartar sauce was needed and the mustard added just the right flavor...not "too mustary" at all.  I must admit I was a bit afraid the mustard would overpower the fish.

This recipe was easy and quick.  I served a red, white, and black quinoa mixture alongside the fish.  It was just as delicious as the salmon.

I'll be posting on the quinoa side dish next.  You'll want to try it I promise.