Panko is a Japanese type of bread crumb that is especially light and crunchy, popular with chefs because it doesn’t get soggy. What I love about this way of preparing salmon is that the panko topping seems to hold in the salmon’s moisture while roasting, so the salmon doesn’t get dried out at all. Some honey mustard spread over the top of the fillets provides the “glue” that holds the seasoned panko on to the fillets.
Have you heard? Kale is “trendy” these days. In fact, it may be on the tail end of its hip popularity, I’m guessing the kewl kids have moved onto something else, like radicchio, ramps, or radish tops. “Hot” or not, kale is okay by me; we love our greens here. Kale and cabbage together are a classic combination, most notably found in Irish colcannon mashed potatoes.
Americans have a curious way of celebrating St. Patrick’s Day. We pinch each other if we forget to wear something green, we make green foods regardless if they have anything to do with Ireland, and we adapt traditional Irish recipes to our own taste.
The last is the case with this Irish beef stew. As any Irish person will tell you, lamb is the preferred meat for a good Irish stew. But here in the states we eat a lot more beef than lamb, so when we want to make a stew to celebrate all things Irish, it’s usually done with beef.