A post Valentine’s Day sister friend recipe

Easy Lemon and Parsley Panko Salmon served here with Mac and Cheese and and seasoned string beans.

I’ve had my share of loves and lovers.

I have no regrets.

The gift of Valentine’s Day

There is something about Valentine’s Day that makes me focus less on the love I’ve lost, but more on the love that I have.

It hasn’t always been that way.

Yet experience is the best teacher and gratitude keeps a heart humble.

My friendships with my sister friends have been a great source of strength, comfort and beauty in my life. God only knows the value they bring to my life , and to be honest I haven’t been the best in letting them know.

Left: My Bestie Anne Dunn. Right: Me, Veronica Hendrix

A sister friend for life

Anne Dunn is one of those sister friends. I’ve known her for nearly 30 years. I started out working for her at the Los Angeles City Commission of the Status of Women where we used our legislative bully pulpit to advocate for fair and equitable treatment of women and girls in all aspects of their lives.

Those were the days for sure. We made a difference and played an integral role in shaping the policies and laws that affect the treatment of women and girls not just in the city of Los Angeles, but the state and nation.

Today our lives have taken different paths, but the friendship and bond we forged has been unbreakable and enduring over the years. She is my bestie and thank goodness the best sounding board I have, not to mention her wise wit and thought provoking wisdom I so appreciate. We all need an “Anne” in our lives.

A sister friend recipe

Recently Anne and I hung out in my kitchen. Our task was to create a quick and tasty entrée that could be served “sister style.”

Meyer lemons from Anne’s bountiful, backyard tree. The best lemons ever.

We didn’t tinker around too much because when you start with salmon and the most amazing Meyer lemons from her backyard tree, you better believe deliciousness will be the result.

The salmon recipe we created is moist and flavorful. The grated lemon zest in the Panko bread crumb topping is subtle and the lemon marinade that is basted on the salmon before the Panko is pressed on the surface elevates the lemony flavor to delectable heights. Plated, this recipe serves about six sister friends.

Close up of Easy Lemon and Parsley Panko Salmon. So moist and delicious.

So here’s something you can consider. After you enjoy your Valentine’s Day with your sweetie, children and others that you love, perhaps you can gather a few of your sister friends and invite them over for a post Valentine’s Day sister friend meal. I bet they will not only jump at the opportunity, but a few of them would probably be willing to be your sous chef.

Happy Valentine’s Day to you and all your beautiful and amazing sister friends. Drop me an email and let me know about your gathering. And lastly, if you would like the recipe for the Mac and Cheese and seasoned green beans, let me know. It was an absolutely delicious and soul satisfying meal.

Easy Lemon and Parsley Panko Salmon

  • Servings: 6
  • Difficulty: Very easy
  • Print

An easy and delicious salmon recipe with a lemony twist.

Ingredients

Salmon
2 to 2 ½ pound salmon filet (skinless featured in this recipe)
baking sheet
parchment paper

Panko coating
1 cup Panko bread crumbs
1 tablespoon chopped curly leaf parsley
½ teaspoon grated lemon zest (firmly packed)
1 teaspoon salt
2 teaspoon garlic powder
1 teaspoon sugar
1 tablespoon olive oil

Vinaigrette marinade
2 teaspoons lemon juice
2 teaspoons olive oil
½ teaspoon salt
1 teaspoon honey
½ teaspoon prepared Dijon mustard (Trader Joes brand featured in this recipe)

Directions

    1. Gather all your ingredients.
    2. Preheat oven to 375 Fahrenheit.
    3. In a mixing bowl add and stir together Panko bread crumbs, chopped parsley,grated lemon zest, salt, garlic powder and sugar.
    4. Drill olive oil over mixture and blend thoroughly with a fork. Set mixture aside.
    5. In  a separate small mixing bowl, make vinaigrette by adding lemon juice, olive oil, salt, honey and Dijon mustard.
    6. Whisk with a fork or wire whisk until blended.
    7. Place salmon filet on a baking sheet lined with parchment paper. Generously brush salmon filet with vinaigrette.

      Salmon filet oven ready.

    8. Spread the Panko mixture evenly over salmon filet covering the entire surface, and lightly press the Panko mixture on to the surface to make sure it stays on.
    9. Place baking sheet in oven and bake at 375 Fahrenheit  for 25 minute until lightly brown.
    10. Remove and serve “sister style” (family style) with lemon wedges.