Here’s the salmon recipe that goes great with the garlic rice pilaf I just posted. Both from annie’s eats, which is a great website for recipes.
2/3 cup panko
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Dijon mustard
Lemon wedges, for serving
Preheat the oven to 425˚ F. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
Place the salmon fillets skin side down on a work surface. Generously brush the top of each fillet with the mustard and then season with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.
Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet. When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin. (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)
Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned. Remove from the oven, cover with foil and let rest 5-10 minutes. Serve warm with fresh lemon wedges.
Ernie’s cousin made this for us this past summer. She made it with Salmon which was to die for as well. I’ll post that recipe also. Anyway, I love a twist on just plain rice and this would go with so many things.
Garlic Rice Pilaf
Recipe source: Annie’s Eats}
2 T butter
4 cloves garlic, minced or pressed
1 cup long-grain white rice
2 1/2 cups chicken broth, divided
1/2 t salt
1/2 t fresh ground black pepper
Squeeze of lemon juice (1/2 a lemon)
optional: slivered almonds
Preheat oven to 375 and set aside a casserole dish (9×13 is fine). In a medium saucepan or skillet, melt butter over med-high heat. Add the rice and garlic. Cook, stirring frequently until the rice is golden brown, 3-4 minutes. Stir in 1 cup of chicken broth and bring mixture to a boil. Pour into casserole dish, cover tightly with foil and bake for 25 minutes. Stir in remaining 1 1/2 cups of broth and slivered almonds if using, recover and continue baking for an additional 45 minutes. About 15 minutes before it’s done, uncover again, squeeze lemon juice over the rice and give it a stir. Re-cover and finish cooking.