A girlfriend hosted a dinner last night. Pretty stinkin’ fabulous, I must say.She tantalized our taste buds early in the day by sharing the menu and recipe links with us. Thank goodness because they were keepers.
To start with she served us a special cocktail of Sangria Flora, recipe courtesy of St-Germain.
Our cocktail nibbles were brie with honey drizzle on a crostini. She served us a summer salad sensation with a Shrimp Cobb Salad from Cooking Light. Sides included roasted red potatoes with garlic and rosemary and Green Green Spring Vegetables from Barefoot Contessa (done with just asparagus and string beans).
For dessert, we sweetly devoured Champagne-Soaked Berries with Whipped Cream, another great recipe from Cooking Light.
If you are keeping an analytical track record of the meal you may be thinking, “Wait, where is the protein?” This leads me to my favorite portion of the meal, the Panko-Crusted Salmon.
The recipe came from Ina Garten’s (Barefoot Contessa) cookbook How Easy Is That? It was the one recipe link she didn’t share but thanks to Google I was able to track it down.
4 (6oz) salmon fillets)
2/3 cup panko (Japanese bread crumbs)
2T fresh parsley, minced
1T lemon zest
Salt and pepper
2T good olive oil
2T Dijon mustard
2T canola oil
Preheat oven to 425.
In a small bowl mix panko, parsley, lemon zest, salt and pepper, and olive oil. Stir to combine.
Heat canola oil in a 12 inch cast iron skillet or other heavy duty pan over med-high heat.
Spread Dijon mustard on the top of salmon fillets. Top generously with panko mixture and press down.
Sear salmon in skillet for three to four minutes. Place pan in oven for five to seven minutes.
Remove from oven. Cover with foil and let rest for five to10 minutes.