Panko Crusted Salmon with Barley & Lentils Side

I came across this salmon recipe on one of Ina Garten’s shows. She said that the salmon goes perfectly with the earthy taste of the lentils…she was right; this recipe seems so simple, and yet creates really amazing flavors in no time. I did follow the recipe for Panko Crusted Salmon, but the barley & lentils recipe is one of mine. The parsley and olive oil flavor the lentils and barley so well. Sometimes I add a pinch of cumin as well.

Panko Crusted Salmon

Ingredients: (4 servings)

4 salmon fillets, skin on or without

2/3 cup panko flakes

2 tbsp. fresh parsley, minced

1 tsp. grated lemon zest

2 tbsp. Dijon mustard (I used old style mustard)

Salt and freshly ground black pepper

1 tbsp. olive oil

1 tbsp. vegetable oil

Directions:

In a shallow plate, mix together the panko, parsley, lemon zest, salt and pepper. Add the 1 tbsp. olive oil and mix well to coat the crumbs evenly.

Heat the 1 tbsp. vegetable oil over medium-high heat in a large heavy ovenproof pan. Season the salmon fillets with salt and pepper on both sides and place in the hot pan.

Brush the top of the fillets with mustard and then press the panko mixture on top of the mustard on each salmon fillet. (You can do this step on a board and then transfer to the hot pan)

Meanwhile, preheat you oven broiler.

When the fillets are cooked half way (you can tell by the change of the color), transfer the pan to the preheated oven for 4 to 6 minutes until the top side of the fillets is almost cooked and the panko is browned.

Remove from the oven, cover and let rest for 5 to 10 minutes.

  

Barley & Lentils Side

Ingredients: (4 servings)

1 cup barley pearls

½ cup brown or french lentils

1 medium yellow onion, thinly diced

2 garlic cloves, grated

2-3 tbsp. fresh parsley, minced

1 tbsp. olive oil

Salt and pepper

Directions:

Cover the 1 cup of pearl barley with 2 cups of water and simmer for about 30 minutes or until cooked. Then fluff it with a fork

Cook the lentils in salted water until done, but not mushy.

Meanwhile, heat up the one tbsp. olive oil, over medium heat, in a skillet. Add the diced onion and sauté until translucent.

Turn down the heat and add the barley, lentils and parsley. Season with salt and pepper and stir until all ingredients are well combined. Remove from the heat, cover and let sit for about 5 minutes.

Serve the crusted salmon over barley and lentils hot or at room temperature.