Monday, March 21, 2011

Panko-Crusted Salmon with Leek and Lemon Cream, Mashed Potatoes and Shaved Asparagus

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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!

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The sauce can be made a day ahead and reheated right before serving!

(Here I'm trying to show consistency...)

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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!)

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Take raw asparagus spears and simply peel into long, curly ribbons...

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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!!! 
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21 comments:

Nuts about food said...

I cannot believe the feast you are cooking up, amazing! I love the idea of the asparagus ribbons, I have to try those out.
Are you liking your new computer?

Clint said...

Now, this looks sensational! Perfectfor having friends over and impressing them. You rock!

Bo said...

I love the presentation!

Linda www.mykindofcooking.com said...

Your pictures should be in a magazine! Delicious recipe!

Have a Great Week!
Linda

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Pegasuslegend said...

I agree with Linda this should be in a magazine, I am going to buy some Salmon today and make this lovely recipe sometime this week! Awesome job!

Andrea the Kitchen Witch said...

Its visually stunning! I love the bright green ribbons on top. Lovely dish, as always!

Design Wine and Dine said...

Thanks for all your kind comments, not sure about a magazine but thanks anyway, I enjoy taking the pictures very, very much!

I hope you do try this dish (or a version of it) - we went crazy over it and are looking forward to some of that leftover Lemon/Leek sauce!

Karen said...

When I saw the name of this post in my RSS feed, I knew it was going to be amazing. And oh my, was I right! You're right about this looking very impressive. Beautiful plate and the flavors just sound so good!

Mary said...

Entrees are rarely prettier than this one. It looks and sounds delicious. I'd love to have been at the table with you. Have a great day. Blessings...Mary

snacktive said...

I love salmon and this looks so good! The presentation is really beautiful.

Simply Life said...

Oh I love how you used the asparagus- what a great idea!

Sonia said...

The dish sounds and looks so great. Loved the idea of adding shaved asparagus.

Jenn said...

I love that your "simple" dishes always look like they could be on a plate at a 5 star restaurant!! Beautiful and delicious...!!

mudstar ceramics said...

This looks unbelievably delicious - can't wait to try it out! The shaved asparagus is so elegant...

The Food Hound said...

If I could award you the James Beard award, I would :) This is awesome, and your photos are great! I can't believe this is a weeknight meal, but you're very trustworthy, so I must accept your statement as true :)

Design Wine and Dine said...

Thanks all :)

So while it was not a weeknight meal...it can be! The salmon takes no time at all...the sauce AND potatoes can be made ahead.

I know SO MANY think mashed potatoes must be fresh - but really - I heat them up later (up to a day or two) ALL the time! (just fresh'en them up w/a little milk/butter/etc.)

Asparagus - 2 minutes maybe....

SUPER EASY! For Real!

Edible Art said...

wow this looks SO fancy!
im going to book mark this and impress my friends or boyfriend with it ^ ^

hehe
thank you for the recipe;
if i ever get a chance to make it, ill def. post it on my blog and give credit to you and your blog!

Katerina said...

Salmon is such a versatile fish. Since I made it with teriyaki sauce I loved it. i am keeping this to try in my next attempt!

Magic of Spice said...

Stunning! The presentation is wonderful and those flavors are divine! The shaved asparagus and the contrast in texture is just brilliant...

Lea Ann said...

What a fabulous little recipe. I have potatoes I need to use, so this will be on my table this coming work week. Thanks so much for the recipe.

Erin said...

This looks amazing. I hope to try it soon. Thank you!