Panko Crusted Fish
The Good LFE Cookbook
Makes 6 filets
Seafood
This Panko Crusted Fish recipe features wild Alaskan salmon or Arctic char coated with Dijon mustard and herbed breadcrumbs, delivering a crispy, flavorful finish. Naturally lactose-free and easily gluten-free with almond crumbs, this dish is a great source of Omega-3s and makes for delicious leftovers perfect for salads.
Ingredients
- 2 pounds wild Alaskan salmon or arctic char
- 2 tablespoons Dijon Mustard
- 2 tablespoons ghee
- Salt
- Pepper
- 1 cup Herbed Breadcrumbs (see recipe) mixed with:
- 3 tablespoons parsley, minced
- Zest from 1 lemon
Directions
Preheat the oven to 425º.
- Lightly sprinkle both sides of fish with salt and pepper.
Brush mustard on top salmon. Heat oil over medium-high heat in a 12-inch large heavy ovenproof pan. When the oil is hot, add the salmon skin side down, and sear for 4 minutes, without turning. You want the skin to brown but not burn.
Remove pan from heat and press panko mixture on top of the mustard on the salmon, creating a thick coating on top. Transfer the pan to the hot oven for 6-8 minutes until the salmon is cooked through and the panko is browned. Remove from the oven very carefully, the handle is extremely hot.