2019-09-01 Martha Stewart Living

Crunchy Lemon-

Pepper Salmon

The fish cooks quickly,

so we prebake the panko

to get it extra-toasty

and golden before coat-

ing the fillets.

3 1/2 cups panko

6 tablespoons

vegetable oil

Kosher salt and

freshly ground

pepper

4 teaspoons finely

grated lemon zest

3 to 4 large eggs

1/2 cup unbleached

all-purpose flour

8 skinless salmon

fillets (each 1 inch

thick; about

3 pounds total),

preferably wild

Alaskan

1. Preheat oven to 375°. Toss panko
   with oil and 1 teaspoon salt on
   a rimmed baking sheet. Bake,
   stirring twice, until golden brown,
   10 to 12 minutes. Let cool com-
   pletely, then crush a few handfuls
   (to help crumbs adhere). Stir in
   lemon zest and 1 teaspoon pepper.


2. Whisk 3 eggs in a shallow dish.
   Place flour in a second dish, panko
   in a third. Season all with salt
   and pepper. Pat fish dry; season
   with salt and pepper. Dredge
   in flour, tapping off excess. Dip
   in eggs (if you run low at any
   point, whisk in the fourth). Coat
   with panko, patting to adhere.
   Freeze fish in a single layer on
   a parchment-lined baking sheet
   4 hours, then transfer to freezer
   bags for up to 3 months.


3. Preheat oven to 425°. Bake fish
   on parchment-lined sheets until
   cooked through, 18 to 22 minutes.
   ACTIVE TIME: 20 MIN. | TOTAL TIME: 55 MIN.,
   PLUS FREEZING | MAKES: 8

Curry Hand Pies

1 large onion, minced
3 tablespoons
vegetable oil
1/3 cup red curry paste
1 can (15 ounces)
chickpeas, drained
and rinsed (13/4 cups)
1 pound Yukon Gold
potatoes, peeled
and cut into 1/2-inch
pieces (2 cups)
1 cup coconut milk
5 ounces baby
spinach, tough
stems removed
Kosher salt and
freshly ground
pepper
Unbleached all-
purpose flour, for
dusting
2 recipes Pâte Brisée
(go to martha
stewart.com/pate
brisee), each formed
into 1 square disk
1 large egg, beaten,
for brushing, plus
1 more for baking
Store-bought chutney,
for serving (optional)

1. In a large straight-sided skillet,
   sauté onion in oil over medium-
   high heat until translucent, about
   3 minutes. Add curry paste, chick-
   peas, potatoes, coconut milk,
   and 1/3 cup water. Simmer, stirring
   occasionally, until potatoes are
   just tender, 8 to 10 minutes. Stir
   in spinach. Season with salt and
   pepper; let cool.


2. On a floured surface, roll 1 disk
   of dough into an 18-inch square.
   Cut out 9 six-inch squares. Brush
   edges with egg. Place 1/3 cup fill-
   ing on half of each square. Fold
   dough over to form triangles;
   press edges to seal. Cut vents on
   top; place on a parchment-lined
   baking sheet. Repeat with re-
   maining dough and filling. Freeze
   2 hours; transfer to freezer bags.


3. Preheat oven to 375°. Brush pies
   with egg. Bake on parchment-
   lined baking sheets until golden
   brown, about 45 minutes. Serve
   with chutney.
   ACTIVE TIME: 35 MIN. | TOTAL TIME: 2 HR.,
   PLUS FREEZING | MAKES: 18

For instructions on making these recipes without freezing, go to marthastewart.com/nofreeze. MARTHA STEWART LIVING 73