PANKO-CRUSTED SALMON (Barefoot Contessa)

We decided to make this for dinner at the last minute because we wanted to try out a new cookbook and were planning to have salmon. In less than 20 minutes we were feasting on a delicious and beautiful meal that could have easily been served in an upscale restaurant. We even impressed ourselves!

4 (6oz) salmon fillets)
2/3 c panko
2T fresh parsely, 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, s&p, and olive oil.  Stir to combine. Heat canola oil in a 12in 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 3-4min.  Place pan in oven for 5-7 min.  Remove from oven.  Cover with foil and let rest for 5-10min.  (Can top with fresh lemon juice when serving.)

LONDON BROIL MARINADE (Lynn Cowan)

This has been a favorite recipe in our family for 20 years.  Every time we serve it, someone asks for the recipe.  It can serve a family or a crowd.  It's perfect for a picnic or a nice dinner.  And the leftovers are wonderful.  The ingredients can be easily kept on hand.  Most grocery stores sell their london broil 'buy one get one free' every 6 weeks, so that's a great time to put one in the freezer.  If we are making it for guests we keep them whole, for our own use we cut them in half to make two large squares- just the right size for our family (though leftovers are delicious, too!)

2 1/2-3 lb london broil
2T minced onion powder
1t dry mustard
1/4t black pepper
1t sugar
1/3c soy sauce
1/3c oil
3T red wine vinegar
2T Major Grey's mild chutney
1t minced garlic

Prick the meat with a fork on both sides and place in a ziploc bag.  Add the marinade ingredients to the bag and squeeze to combine.  Seal and place in the refrigerator for 48hours.  On a grill, sear both sides of the meat over high flame for 3min.  Cook for 7min on each side and allow meat to rest on a plate.  The reserve marinade can be microwaved to use to top meat.  Slice into strips and serve as is or in sandwiches.  Leftovers can be eaten warm or cold.