The Season's roast turkey, buttery dressing, mashed potatoes and gravy menu and the sweet and delicious cookies, cakes and pies as well as the tempting hors d' oeuvre trays call me to refresh my palate with a simple salmon fillet supper.
My favorite food author and television personality, Ina Garten, developed a recipe that I adapted and make for one person (me) or for 6-8. Six ingredients, simple instructions and 12 minutes cooking time, and I showcase a feast that compliments the Season.
Buzz Savories Mustard & Herb-Crusted Salmon
- 4 6-8 oz. salmon fillets with skin on
- 2/3 cup panko-crumbs
- 2 Tb. tender herbs - parsley, dill, chives (one or all) finely minced
- 2 Tb. olive oil
- 1/2 tsp. salt
- 3 Tb. Spicy Beer Mustard or Buzz Savories Honey Mustard choose the Buzz Savories mustard that suits your palate
- 2 Tb. vegetable oil
Preheat oven to 425 Degrees
Select the tender herbs you have on hand and chop finely
Mix panko-crumbs, finely chopped herbs, salt and olive oil and toss lightly
place 4 salmon fillets on a board skin side down
coat generously with Buzz Savories mustard
press generous amounts of panko crumbs into the mustard
Heat a 12-inch cast iron skillet or oven top grill over medium heat, oil the grill or add the oil to the skillet
When oil is very hot, add the salmon fillets, skin side down and sear for 3-4 minutes until skin is dark brown
Transfer the pan or grill to a hot oven for 5 to 7 minutes until salmon is almost cooked and panko crumbs browned.
Remove from oven and cover with aluminum foil for 5-10 minutes. Serve warm or at room temperature with a lemon wedge