Wednesday, August 26, 2009
In this episode: Panko, Japanese breadcrumbs, are a staple in Kris Capra's kitchen. Her Panko Crusted Salmon is a light, easy way to serve up a salmon filet. First she spreads a dab of Dijon mustard over the top of the filets then she chops flat leaf parsley and some fresh dill to sprinkle on top. The panko is patted down over the fresh herbs and the salmon is baked on parchment paper in a 450 degree oven until it is moist and delicious. The asparagus, broccoli and cauliflower rolled in a mayonnaise-Dijon mixture then also rolled in panko breadcrumbs and baked in the same 450 degree oven until they are lightly browned and crisp. A light mixed green salad with Kris' honey-lime dressing and feta cheese is added for a touch of sweetness.