Panko Crusted Salmon Fillets
By Lisa Starr
Today's mustard-kissed Panko Crusted Salmon Fillets is another.Preparation takes mere minutes, cooking time just 15 minutes more, yet diners will think you slaved over their gourmet meal.If you haven't yet stocked up on versatile panko, then this is the time to do so, as this is yet another panko-perfected recipe you won't want to miss.It's crunch time!
Ingredients:
6 salmon fillets4 tablespoons mayonnaise3 tablespoons Dijon mustard3/4 teaspoon salt1/2 teaspoon coarse black pepper1/2 cup panko crumbs (or more as needed)1 - 2 tablespoons chopped parsleyZest of one lemon1 teaspoon granulated garlic Olive oil to drizzleGreen beans/asparagus/broccoli florets (optional)
Directions:
1: Arrange salmon fillets on a paper-lined baking tray, mix the mayonnaise, mustard, salt and pepper together, and spread over the top of the salmon using the back of a spoon.
2: Combine the panko, parsley, lemon zest, garlic and just enough olive oil to moisten the crumbs, and pat over the fish fillets in a thick layer, making sure it adheres.
3: Arrange fresh green beans/fresh asparagus spears/broccoli around the fish, and drizzle with olive oil and seasoning.
4: Bake at 200 C for 12-15 minutes until the salmon is flaky and the panko breadcrumbs are golden brown. Serve immediately with brown rice or potato wedges.
COOK'S NOTES: This really is best served straight from the oven. If preparing ahead, salmon can be coated with mayonnaise mixture, and the crumbs prepared in a small bowl, but only add crumb coating before cooking or it will get soggy. Basil pesto can replace mustard - absolutely delicious - and chopped, blanched almonds or chopped pecan nuts can replace the panko if necessary. Panko crumbs are available in most big supermarkets but, in order to ensure you can make this recipe with ease, I have added panko crumbs to my shop range.
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