Wendell's Panko-Crusted Salmon

This recipe is from the Barefoot Contessa How Easy is That? cookbook that CQ gave me for Christmas.  It was very moist and very ono.  Notice the beautiful plate . . . the one that I made in the ceramics class that me and CQ took.

4 salmon fillets, skin on
2/3 c. panko
2 tbs. minced fresh parsley
1 tsp. grated lemon zest
1/2 tsp. salt
1/2 tsp. pepper
2 tbs. olive oil
2 tbs. Dijon mustard
2 tbs. vegetable oil



Mix together panko, parsley, lemon zest, salt and pepper. Drizzle with olive oil and stir until crumbs are evenly coated.  Generously brush top of salmon fillets with mustard, sprinkle with salt and pepper.  Press panko mixture thickly on top of the mustard on each salmon fillet.  Brown salmon fillets in heated vegetable oil, skin side down, for 3 to 4 minutes without turning.


Transfer the pan to the oven and broil for a few minutes.  (The cookbook says to bake for 5 to 7 minutes, but Wendell just broiled instead.)