Salmon With Matzo Crust Recipes

PANKO-CRUSTED SALMON

Steps:

• 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.

SALMON WITH MATZO CRUST

Steps:

• Preheat oven to 450-F. In a blender or food processor, combine matzo, dill, salt and pepper. Process until coarse. Transfer to a sheet of waxed paper or shallow container.
• Brush baking pan with oil. Brush filets with oil. Roll fish in crumb mixture, place in prepared pan. Drizzle with remining oil.
• Bake, uncovered, 10-12 minutes or until fish flakes easiy when tested with a fork. Serve with lemon wedges, fresh dill sprigs and steamed green beans.

HORSERADISH CRUSTED SALMON FILLET

Steps:

• Combine mayonnaise, horseradish, chives and lemon juice in a mixing bowl.
• With a spoon, lightly coat the salmon fillets with the mixture.
• Dredge in the matzo meal.
• Bake in a preheated oven at 425degF for 12-14 minutes.
• Garnish:.
• Chopped teardrop or cherry tomatoes drizzled with extra virgin olive oil, OR.
• Micro greens, arugula, or mache, lightly dressed with a lemony vinaigrette.