Wednesday, November 14, 2007

Panko & Mustard Crusted Salmon

I bought a beautiful fillet of fresh sockeye salmon from the Loki (the Seattle based fishing boat) folks at the farmers market the other day and decided I wanted to pan fry it with a dijon mustard & honey panko crust. I also sauteed some kale with garlic and some spicy red pepper flakes and then I made an heirloom tomato salad with a lemon vinaigrette. This is a pretty typical meal at my home. Simple and locally fresh. I even managed to not put bacon in this dish which is quite a feat in my book. Although, the kale would definitely make good friends with some pork. Yum.......bacon. Oh yeah, on to the recipe!

Panko & Mustard Crusted Salmon w/ Spicy Sauteed Kale
serves 4

4 (4-6oz) fillets of salmon (doesn't matter what kind as long as it's fresh)
2 Tbsp strong dijon mustard
1 cup honey panko crumbs
kosher salt & fresh cracked black pepper
olive oil
2 Tbsp butter
1 Tbsp lemon juice
1 Tbsp capers

1 large bunch of kale, tough stems removed and chopped into bite sized pieces
2 cloves garlic, minced
1 tsp red pepper flakes
2 tsp fresh lemon juice
olive oil

For the kale: Saute the garlic and red pepper flakes in a little olive oil for a minute over medium heat. Add the washed kale to the pan and saute for 4-5 minutes until wilted. Season with salt and pepper and toss with the lemon juice.

For the salmon: Season the salmon with salt and pepper. Coat the salmon with a layer of mustard and then carefully roll in the panko crumbs pressing lightly to make sure it adheres. Heat up about 2 Tbsp olive oil and 1 Tbsp butter in a saute pan over medium heat and pan fry about 4 minutes each side until the crust is golden and the salmon is just cooked through. Remove the salmon from the pan to a paper towel lined plate and keep warm. Drain excess oil from the pan and then add 1 Tbsp of butter and the lemon juice and capers. Plate the salmon with the kale and drizzle the caper/butter sauce over the fish.

2 comments:

Chef JP said...

I enjoyed this recipe a great deal. The contrasting flavors of the tangy mustard and earthiness of the kale give this dish great balance--excellent!

shannon said...

hey kiddo...the meal looked delish...mark and i just finished a superb meal of grilled short ribs (marinated in a five spice and ginger rub) and some roasted cauliflower with smoked paprika (from joy of cooking..really good way to prep cauli!) we're still groaning about how good it was...now for some hockey on tv...miss you guys..