Barefoot Brilliance

Start to finish dinner on the table in 45 minutes. Two new Barefoot Contessa recipes tried and devoured.  The pine nut couscous makes a lot, so I would half it or be prepared to have it for several days. For a veggie, I just chopped up green zucchini and cooked it with a little olive oil.

Of course, I packed up leftovers for lunch tomorrow before it occurred to me to take a picture. Trust me, it even looks good. An easy to impress the company kind of recipe. 

Barefoot Contessa Panko-Crusted Salmon (from her new book How Easy Is That?)

2/3 cup panko bread crumbs

2 Tbsp minced fresh parsley
1 tsp grated lemon zest
Kosher salt and freshly ground black pepper
2 Tbsp good olive oil
4 (6–8 oz) salmon fillets, skin on
2 Tbsp Dijon mustard
2 Tbsp vegetable oil (I used olive oil)
Lemon wedges for serving

Preheat oven to 425°F.

In a small bowl, mix together panko, parsley, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle with olive oil and stir until crumbs are evenly coated. Set aside.

Place salmon fillets, skin-side-down, on a board. Generously brush tops of fillets with Dijon mustard and then sprinkle generously with salt and pepper. Press panko mixture thickly on top of the mustard on each salmon fillet.

Heat vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large, heavy, ovenproof pan. When oil is very hot, add salmon fillets, skin-side-down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer pan to hot oven for 5 to 7 minutes until salmon is almost cooked and panko is browned. Remove from oven, cover with aluminum foil and allow to rest for 5 minutes. Serve with lemon wedges.