Chef Paul Freeman, I am passionate about the country larder, and what the seasons bring. as a keen wildfowler, and pursuer of country sports. I wanted to share some of my favorite recipes with you. Please feel free to contact me with any questions. This email address is being protected from spambots. You need JavaScript enabled to view it.

Panko-Crusted Salmon

Ingredients
2/3 cup panko bread crumbs
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Maldons Sea salt
freshly ground black pepper
2 tablespoons good olive oil
4 salmon llets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Serves 4

Preparation: 15min › Cook: 10 mins

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 llets, skin side down, on a board. Generously brush the top of the llets with mustard and
then sprinkle generously with salt and pepper.
Press the panko mixture thickly on top of the mustard on each salmon llet. 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 llets, 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, minted new potatoes, and new green beens.
A real summer dish, to be enjoyed in the garden on a summers evening.