Salmón con costra de limón y parmesano

Ingredientes

• 1 1/2 cups (192 grams) panko breadcrumbs
• 1 1/2 teaspoons fresh lemon zest
• 1 cup (128 grams) Parmesan cheese (grated)
• 2 tablespoons fresh dill (finely chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons unsalted butter (melted)
• 1 tablespoon olive oil
• 4 center cut salmon filets
• 4 teaspoons dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon vegetable oil

Preparación

1. 1

   Turn your oven to the broil/oven grill setting. Position the top rack in the highest slot (usually 3–4 inches from the heat source).

2. 2

   --- Prepare the breading: ---

3. 3

   In a mixing bowl, combine the panko, lemon zest, Parmesan, dill, salt, and pepper. Stir in the melted butter and olive oil, mixing well until the crumbs are evenly moistened.

4. 4

   --- Prepare the salmon: ---

5. 5

   Lay the salmon fillets on a cutting board, skin-side down. Spread a thick layer of Dijon mustard evenly over the tops, then sprinkle with salt, pepper, and the remaining lemon zest.

6. 6

   Press a thick, even layer of the panko mixture onto the top of each fillet, using the mustard to help the breading adhere.

7. 7

   Heat the vegetable oil in an ovenproof heavy frying pan over medium heat. When the oil is slightly rippling (shimmering), add the salmon fillets skin-side down. Cook for 3 minutes without moving them to ensure the skin gets extra crispy.

8. 8

   Transfer the pan to the oven. Broil/oven grill for 2-4 minutes, keeping a close eye on it, until the breading is golden brown and the salmon is cooked to your liking.