I think a lot of people are afraid of cooking fish so they never do! In reality, fish is one of the easiest things to cook! Most of the time, it’s fairly mild and takes on flavor easily. Fish is also easy to cook in that it doesn’t usually take much time. It’s a quick and easy meal that is also delicious! This week I combine two recipes into one and let me tell you, the result is amazing!
Usually when I am making salmon, I make Ina Garten’s Herb Baked Salmon. It’s full of lots of green herbs like parsley and dill… But my husband isn’t a big fan so I was on the hunt for another recipe he would enjoy for these two salmon fillets I remembered I had in the freezer! Back to Ina Garten I went and found a recipe for a Panko Crusted Salmon. It looked delicious, plus it also incorporated dijon mustard into the recipe… My mind went immediately to this dijon cream sauce I make with chicken. I found the recipe in a French cookbook I bought for cheap at TJ Maxx! The pairing was perfect!
If you are having friends over and want to cook something a little out of the box, this is your ticket!
- 2/3 cup panko (Japanese dried bread flakes)
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- salt and pepper
- 2 tablespoons olive oil
- 4 (6- to 8-ounce) salmon fillets
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- 1/4 cup onion or shallots, chopped
- 1 tablespoon butter
- 1 tablespoon flour
- 1/4 cup white wine
- 1/2 cup chicken broth\
- 1 1/2 tablespoons dijon mustard
- 1/2 cup heavy cream
- salt and pepper to taste
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Generously brush the top of the salmon fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko stick to the fillets.
- Heat the vegetable oil over medium-high heat in a skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets and sear on both sides 2-3 minutes.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes.
- While the salmon is in the oven, heat a smaller skillet over medium high heat. Add your butter and chopped onions. Saute the onions until they start to turn translucent.
- Add 1 tablespoon flour and stir in. Allow to cook for 1 minute. Whisk in the white wine, cook until reduced by half.
- Whisk in the chicken broth, dijon, and heavy cream. Reduce until the sauce is slightly thickened, about 3 minutes. Salt and pepper to taste.
- Serve on top of salmon fillets and garnish with chopped fresh parsley