Not Your Average Fish Friday

TGIF! Nothing says 'I'm released from the vacuous grind of a coma-inducing work week' like celebrating with melt-in-your-mouth fresh fish for dinner! Before you head out to party like Monday will never come, try this 30 minute recipe that's fast without the flash fry. Panko Crusted Salmon with Rice Pilaf is the perfect combination of light fare (so as not to disagree with the beers later), and a delectable richness that your palate deserves after living on onion bagels and Starbucks all week.

This recipe seriously highlights the taste of the salmon even if (like us) you live far from either shining sea and can't get the  freshest salmon in America. Mustard is what adds that unexpected punch while the seasoned bread crumb mixture provides fabulous texture. So whether you're cooking for 2 or throwing a dinner party for 50 colleagues, this recipe and method can easily be scaled to feed 'em all! Happy fishes, everyone.



Panko Crusted Salmon
Ingredients:
2/3 cup panko bread crumbs
2 tablespoons finely chopped fresh parsley
1 teaspoon grated lemon zest (a must)
Kosher salt and freshly ground black pepper
4 tablespoons olive oil, divided
2 tablespoons Dijon mustard
4 (6- to 8-ounce) salmon fillets, skin on
Lemon wedges, for serving
Preheat the oven to 425 degrees. 

Directions:
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with 2 T of olive oil and stir until the crumbs are evenly coated. Set aside. (Texture should be coarse but slightly moist).
Brush the top of salmon fillets with mustard and then sprinkle with salt and pepper. Press a thick layer of the panko mixture on top of the mustard on each salmon fillet.
Heat the remaining oil over medium-high heat in a 12-inch skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes (very important). Serve the salmon hot or at room temperature with lemon wedges.

Rice Pilaf

Ingredients:

 2 tsp olive oil
1/2 cup onion, diced finely
1/2 cup carrots, diced finely
1/2 cup celery, diced finely
1 cup of white jasmine rice
1 3/4 cups of chicken stock
Salt and freshly cracked pepper, to taste
Directions: 
Heat the olive oil in a medium sized sauce pot over medium heat. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, for 4-5 minutes. Add the rice and and cook, stirring often, for 3-4 minutes or until the rice obtains a pearl-like color. Add the chicken stock, salt and freshly cracked pepper, to taste and stir. Bring to a boil, reduce to simmer, then cover.  Cook for 20 minutes. Remove from the heat and let sit for another 5 minutes - don't remove the lid!
Fluff the rice with a fork, taste and re-season if needed. Serve immediately and enjoy.