Pretzel Bread Crusted Salmon

Pretzel Bread Crusted Salmon. There, I said it. It’s basically a 0 on the ass whooping scale. On one hand you have God’s most perfect food, pretzel bread, and on the other belly flattening salmon. This has to even out to zero. Right? That’s what I’m telling myself and you should too.

I took Ina Garten’s Panko Crusted Salmon recipe and substituted pretzel breadsticks. And added garlic. And served myself a Limoncello Vodka Collins of the previous post. Don’t be mad you didn’t think of it.

Mayhem Take on Ina Garten’s Panko Crusted Salmon

  • 2/3 cup panko (Japanese dried bread flakes)  1 pretzel breadstick, pulverized in mini food processor. Toss in a garlic clove with it. 
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons good olive oil
  • 4 (6- to 8-ounce) salmon fillets, skin on
  • 2 tablespoons Dijon mustard
  • 2 tablespoons vegetable oil
  • Lemon wedges, for serving

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the 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 adhere.

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

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. Serve the salmon hot or at room temperature with lemon wedges.

Recipe courtesy of the BarefootContessa.com

 

One Comment Add yours

  1. gregandbirds says:

    Bueno!!

    Like

Thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s