Summer gatherings scream for make-ahead meals that can be served at room temperature and afford you more time with your guests. Here’s a tasty, healthy alternative to sandwiches or fried chicken that uses our Persian Lime infused olive oil and panko – crunchy Japanese bread crumbs. Panko is so popular now you can probably find it on the shelf at your local grocery store. This dish is an adaptation from one of our favorite Ina Garten recipes. The cooking process includes both searing on the stove top and baking in the oven but not to worry – it all happens in the same skillet and the total cooking time is 8 to 12 minutes.
INGREDIENTS
- 2/3 cup of panko (Japanese breadcrumbs)
- 2 tablespoons minced fresh parsley
- 4 tablespoons Olive This! Persian Lime Olive Oil, divided
- 4 salmon fillets (6 to 8 ounces each), skin left on
- 2 tablespoons Dijon mustard
- kosher salt
- freshly ground black pepper
- lime wedges for serving (optional)
DIRECTIONS
Preheat oven to 425 degrees F.
In a small bowl, add the 2/3 cup of panko, 2 tablespoons of minced parsley, ½ teaspoon of kosher salt, ½ teaspoon of black pepper and mix well to combine. Drizzle 2 tablespoons of the lime olive oil into the mixture and mix to coat the breadcrumbs well. Set aside.
Place the salmon fillets, skin side down, on a cutting board. Spread the 2 tablespoons of Dijon mustard liberally over the tops of the fillets and generously salt and pepper to taste. The mustard adds a ton of flavor but will also help adhere the panko mixture to each fillet.
Press the panko mixture into a thick layer on each salmon fillet.
Heat the remaining 2 tablespoons of lime olive oil over medium-high heat in a heavy skillet or oven-proof pan. Once the oil is hot, add the salmon fillets, skin side down, and sear without turning to brown the skin – about 3 to 4 minutes.
Transfer the skillet to the preheated oven and bake until the salmon is almost cooked through and the panko is browned, about 5 to 7 minutes. Remember, the skillet will be very hot so be sure to use an oven mitt when removing! After removing the skillet from the oven, cover it with foil and let the salmon rest for about 5 to 10 minutes.
Serve hot or at room temperature with lime wedges. Enjoy!
MAKES 4 SERVINGS
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