How do I decide which Barefoot recipe I am going to tackle for the week? Well, a great deal hinges on how much free time I have, but I also consider what’s in season and what’s on sale. With it being summer, the heat of the day begs for a light dinner and fish seems appropriate. Henry’s had wild Alaskan salmon on sale this past week so I flipped through Ina’s most recent cookbook, Barefoot Contessa: How Easy is That? and found, not one, but two salmon recipes! They had similar ingredients but different cooking applications so I thought, “Hey, let’s tackle both!” I was planning to meet my friend Dani out for dinner on Friday night, but when I asked if she wanted to change the location to my place, she was all in. I guess it’s a good sign when your friends would rather eat your food than go out to dinner at a restaurant…
Let’s start with the Roasted Salmon with Green Herbs. The recipe calls for a skinless salmon filet while the other recipe calls for skin-on. I cut each recipe in half so used about one pound for each. It had already taken me 20 minutes to pull out the pesky pin bones from the two pounds of salmon, with my good tweezers too! Quite frankly, I was already irritated and I wasn’t about to try my hand at taking the skin off. I’ve also heard leaving the skin on helps keep the juices in while it’s cooking. Soooooo let’s pretend that’s the reason I left the skin on and not concentrate on the ease at which I become irritated. Basic gist of this recipe: baking dish, marinate, sprinkle with herbs, put in oven = EASY!
Roasted Salmon with Green Herbs (courtesy of Ina Garten, Barefoot Contessa: How Easy is That?)
- 1 (2-2.5 lb) skinless salmon fillet
- Kosher salt and freshly ground black pepper
- 1/4 cup good olive oil
- 2 TBSP fresh squeezed lemon juice
- 1/2 cup minced scallions, white and green parts
- 1/2 cup minced fresh dill
- 1/2 cup minced fresh parsley
- 1/4 cup dry white wine
- Lemon wedges for serving
Panko-Crusted Salmon (courtesy of Ina Garten, Barefoot Contessa: How Easy is That?)
- 2/3 cup panko (Japanese dried bread flakes)
- 2 tablespoons minced fresh parsley
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 4 (6- to 8-ounce) salmon fillets, skin on
- 2 tablespoons Dijon
- 2 tablespoons vegetable oil
- Lemon wedges, for serving
Preheat the oven to 425F.
Combine the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper in a small bowl. Add the olive oil and stir to combine thoroughly. Set aside.
Place the salmon fillets, skin side down, on a board. Brush the top of the fillets with mustard. Sprinkly with salt and pepper. Top with the panko mixture, pressing so that it adheres to the mustard.
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.
Take the pan off the stove and transfer to the oven for 5-7 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.
- 2 medium zucchini (about 3/4 pound)
- 2 tablespoons grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
I think the zucchini pancakes were actually the best part of the meal. That might have had something to do with the copious amount of the sour cream dipping sauce used…