Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron 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. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
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Thank You for watching guys.
Happy Cooking.
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Simple, and healthy Swordfish recipe... delicioso!!!
See description below. Like, comment and share
Whether or not you are trying to gain muscle, lose weight or simply keep lean, Swordfish is a great option to add to your plate. This is a personal favorite, and this simple recipe can be tried with Tuna steak, Mahi and even Tuna. I'd also imagine it would taste great with shark. Follow this easy to prepare, and serve recipe. Ingredients needed are:
Balsamic vinegar, lemon-pepper seasoning, fresh lemons, sea salt/salt to taste, white onions, bell peppers for flavor and presentation, fresh garlic cloves, foil and baking dish.
Prep time- 10 minutes (optional to marinate overnight. Can cook immediately)
Cook time- 20 minutes at 350 F.
Fish contain unsaturated fatty acids, which, when substituted for saturated fatty acids such as those in meat, may lower your cholesterol. But the main beneficial nutrient appears to be omega-3 fatty acids in fatty fish. Omega-3 fatty acids are a type of unsaturated fatty acid that may reduce inflammation throughout the body. Inflammation in the body can damage your blood vessels and lead to heart disease.
Omega-3 fatty acids may decrease triglycerides, lower blood pressure, reduce blood clotting, decrease stroke and heart failure risk, reduce irregular heartbeats, and in children may improve learning ability. Eating at least one to two servings a week of fish, particularly fish that's rich in omega-3 fatty acids, appears to reduce the risk of heart disease, particularly sudden cardiac death.
*All care must taken when sourcing, buying, and preparing fish.
Cooking: Panko-Crusted Swordfish
Chef James Mitchell of Castaway Coastal Catering joins The Rhode Show to showcase the delicious, seafood dish, Panko-Crusted Swordfish. The dish is topped with Butter Poached Native Lobster and Pommerey Mustard Beurre Blanc.
How to Make Mediterranean Stuffed Swordfish | Fish Recipes | Allrecipes.com
Get the recipe for Mediterranean Stuffed Swordfish at
Watch how to stuff swordfish steaks with robust Mediterranean flavors. We quickly brush the steaks with olive oil and lemon juice to give them more flavor and prevent them from sticking to a grill. For the filling, we mix together garlic, spinach, and feta cheese. This recipe for serves two, but could be easily multiplied to serve a crowd.
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Grilled Swordfish Recipe Sicilian Style + Pan Roasted Tomato-Olive Topping
This delicious Sicilian-style grilled swordfish recipe comes together in under 20 minutes and is the perfect meal to serve up to family and friends.
Swordfish is a large fish that has a long-flattened bill and can weigh up to 1,100 pounds. They are a popular sportfish and are incredibly popular on menus. You can currently pick some up for around $19.99 per pound fresh or quite a bit cheaper if you want to go the frozen route.
Swordfish is a steaky-meaty fish and has a mild slightly sweet taste. If you have family members or friends who aren’t huge fish eaters, then this is a fantastic option due to its scaled-back fish flavors.
Ingredients for this recipe:
For the Tomato Topping:
• 3 tablespoons olive oil
• ½ peeled and thinly sliced shallot
• 6-7 thinly sliced garlic cloves
• 10-12 pitted and sliced Castelvetrano olives
• 2 cups cherry tomatoes, sliced in half
• 1 ½ tablespoons capers
• 3 tablespoons toasted pine nuts
• 3 tablespoons white wine
• salt and pepper to taste
• fresh basil and oregano leaves
For the Swordfish:
• 3 tablespoons olive oil
• 2 pounds swordfish, sliced into fillets and patted dry
• salt and pepper to taste
Serves 6
Prep time: 10 minutes
Cook Time: 20 minutes
Procedures:
1. Topping: Add the olive oil to a large frying pan over medium-high heat and sauté the shallots for 3-4 minutes or until browned.
2. Next, add in the garlic and olives and sauté for 1 minute.
3. Add in the tomatoes and capers and sauté for 1 minute further.
4. Finish by adding in the pine nuts and wine and cook for 1 minute. Season with salt and pepper and set the pan aside.
5. Fish: Preheat a grill to high heat, 450° to 550°.
6. Coat the fish on both sides with olive oil and season with salt and pepper.
7. Place it on the grill and cook for 3-4 minutes per side or just until done.
8. Rest the swordfish for 2 minutes before serving it with the tomato topping and fresh herb leaves.
Chef Notes:
Make-Ahead – This recipe is meant to be served as soon as it is finished cooking.
How to Reheat: Place the desired amount of food into a medium size pan and cook at 350° for 4-7 minutes or until warm. You can also heat in the microwave.
How to Store: Cover and keep in the refrigerator for up to 3 days. To freeze, separate the tomato topping from the swordfish, cover and keep for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You can absolutely use frozen swordfish just make sure it is thawed before cooking.
If you do not have shallots, you can use a regular onion to replace them.
Any olive would work in the recipe, but I recommend using an Italian olive.
It is imperative to pat the fish dry on both sides with a paper towel before adding oil.