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Recipe Swap: Panko crust gives a quick yet elegant touch to salmon | To dine

Recipe Swap: Panko crust gives a quick yet elegant touch to salmon |  To dine

Salmon may be a treat for many people’s food budgets, but the great thing is that it takes so little effort to turn it into a restaurant-worthy meal suitable for a business or special occasion.

I especially like roasting salmon because the oven provides even heat for even cooking. In the recipe below, I give the salmon a short lead on the stove, partly to crisp up the skin, before finishing it in the oven. Between the hob and the oven, the fish cooks in about 10 minutes – for medium doneness, which I highly recommend for succulent and tender salmon. Medium-rare is also good if you like less down. Even if you tend to like your fish well-done, try salmon with nothing more than medium well.

My topping combines a lot of favorite topping ingredients in one. I coat the salmon with mustard plus just enough maple syrup to tame the mustard’s bite. Double the amount of syrup if you like it a little sweet.

I also season it with a touch of smoked paprika for the smokiness, in addition to salt and pepper.

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Then I make a panko breadcrumb mixture with more smoked paprika, lemon zest and parsley. You can also add garlic or replace coriander with parsley.

Some hot rice and roasted asparagus are good accompaniments.

sterminate requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St., Winston-Salem, NC 27101; or email [email protected] Include name, address and a telephone number during the day. Previously published recipes are available at www.journalnow.com.