Monday, March 21, 2011
Panko-Crusted Salmon with Leek and Lemon Cream, Mashed Potatoes and Shaved Asparagus
Don't let the plating of this Panko-Crusted Salmon with Leek and Lemon Cream deceive you... it's a simple dish for a weeknight meal... that's beautiful enough for your finest entertaining!
A fillet of salmon like this one is all you'll need to be inspired!
The sauce can be made a day ahead and reheated right before serving!
(Here I'm trying to show consistency...)
Make your favorite mashed potatoes earlier in the day and warm them up when ready to eat! (If you're short on time, omit the potatoes and/or serve with a quick and easy rice!)
Take raw asparagus spears and simply peel into long, curly ribbons...
The original recipe that completely inspired the dish can be found on epicurious.com: Almond-Crusted Salmon with Leek and Lemon Cream
Below, I noted the simple changes/additions I made. The original recipe gets overwhelmingly positive reviews so either way (or with your own twist)...I'm guessing you can't go wrong!
1.) I replaced the almond coating with a panko, touch of lemon zest and fresh parsley coating. I DID NOT DREDGE THE SALMON IN FLOUR. Instead, I simply brushed one side of the salmon with egg, pressed egg side down into the panko crumbs and seared (panko side down) in the pan until crisp about (3-4 minutes). Next I flipped (panko side up) and finished cooking in a 350 degree oven (about 8-10 minutes.)
2.) I made the sauce exactly as written except even easier! After blending - the sauce was so smooth - I saw no reason to strain!
3.) I served the salmon atop basic homemade mashed potatoes (just pick your favorite recipe)
4.) I topped with fresh shaved asparagus...I thought the refreshing crunch would successfully cut into the natural richness of the dish! So Wonderful!!!