Friday, May 11, 2012

Parsley and Panko Crusted Salmon and Missing My Heart Sister

My friend Heather is my oldest friend. She and I have been friends for about twelve years. I call her my Heart Sister. She and her gorgeous baby girl Winry live 2,000 miles away in Georgia. Heather and I have a really great friendship. We can go months without seeing each other and nothing changes. It's quite lovely. Heather is busy working on growing Winry's brother right now and I'm thinking of her all the time. Subsequently, that means I am craving this dish all the time.

Heather made me a version of this several years ago and I make it often, especially when I'm homesick. This version is not quite the same as hers since I lost the recipe many moons ago, but I really adore it.

Marshall came over this week for some comfort food. With Stunt Guy gone, it continues to be nice to have someone to cook for. This is prime comfort food for me, especially with mashed potatoes and peas  and a nice glass of white wine.

It's really not just because it's delicious, it's because it's something Heather made me and it makes me think of home and family. The fish is super tender and melts in your mouth, and the flavor and the texture on the topping is really fantastic.

Parsley and Panko Crusted Salmon

I use salmon the most for this, though you could use tilapia or another lighter fish, just make sure you reduce the cooking time is the fillet is thin.

The Fish
1 lb Salmon Fillet
1 Tablespoon Lemon Juice
Salt and Fresh Ground Pepper

The Topping
2 Tablespoons Panko Breadcrumbs
2 Tablespoons Fresh Parsley (minced)
1 1/2 Tablespoons Walnuts (chopped)
1 Tablespoon Lemon Juice
1 Tablespoon Olive Oil
Salt and Fresh Ground Pepper

If you have time, lay out the fillet and pour over a tablespoon of lemon juice. Season with salt and pepper and sit aside for a couple of hours. If you don't have time for this step, not to worry, it'll still be yummy.

When getting ready to cook the fish, preheat the over to 350F.

Set the fish on a non-stick baking sheet (Silpat is awesome here). Mix all of the topping ingredients together and spread over the fillet. Try to get the whole thing covered and keep the topping off the pan.

Bake for 20-25 minutes, depending on the thickness of your fillet. You want to be careful not to overcook it or the salmon will dry out. Serve immediately with mashed potatoes and peas, or maybe with rice and zucchini.

Makes 2 servings.

See more Marshall meals here:
Eggplant Parmesan
Asian Simmered Beef


  1. I know what I'm cooking this weekend!

    Sending my love from down south, too!

  2. Thanks Laurie!

    Let me know how it turns out!