Another bouquet from the roadside stand.  Love these fresh flowers on my kitchen table during the summer months.

I want to share this simple, yet so delicious salmon dinner.  The recipe was one my daughter shared with me and together we prepared this dinner, on Wednesday evening.  The salmon, the" 90 second", Uncle Ben's rice packages and the steamed fresh broccoli, was prepared and ready to eat in a short amount of time.  We served the dinner with cole slaw too.  Excellent dinner choice, and I know I will be making it again soon.  I am sharing the recipe with you, in case you are ready to try a new way to prepare salmon;

Panko-Crusted Salmon

Ingredients:

2/3 cup panko

2 Tbsp. finely minced fresh parsley

1 tsp. lemon zest

1/2 tsp. kosher salt (Judy's note: I found it to be salty enough without the added salt, so I would suggest omitting this)

1/2 tsp. ground black pepper

3-4 Tbsp. olive oil, divided

4 (6-8oz) salmon fillets, skin on

2 Tbsp. Dijon mustard

Lemon wedges, for serving



Directions:

Preheat the oven to 425 degrees farenheit. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.

Place the salmon fillets skin side down on a work surface. Generously brush the top of each fillet with the mustard and then season with salt and pepper (Judy's note: again, I would omit the salt). Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.

Heat the remaining olive oil over medium-high heat in a 12-inch oven safe skillet. When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin. (If you don't want to eat the skin, this step also helps the skin stick to the pan so the fillets cn be easily removed without the skin later on.)

Transfer the pan to the preheated oven for 5-7 minutes, until salmon is almost cooked through and the panko is browned. Remove from the oven, cover with foil and let rest 5-10 minutes. Serve warm with fresh lemon wedges.

Source: "How Easy is That" by Ina Garten via Annies-eats.com

The two of us worked quickly, because you see, we had to prepare dinner in a record amount of time...

...in the next room, this is what was taking place.  Time was of the essence:)