Tuesday 7 May 2019

Panko-Crusted Salmon

I'm becoming a bit of a proselytiser here.  Nah, it's not rude; I just mean that panko breadcrumbs and I have become best buds!  And I'm letting everyone know:-)  So I've been using them left, right and centre lately.  We had friends over for dinner a few weeks ago, so I made them panko-encrusted salmon.  They were instant converts too.  I even had to send Lady J. a photo of the packet so she knows what to buy at the shops:-)

Lady J. and Lord N. have moved from next door to our Premier to the seaside, about forty-five minutes from us.  So we don't get to see them as often, but when we do, we eat and we drink and we talk!  Eat, drink, talk, repeat! (as a certain blogger friend says).  We're lucky to have lots in common, like archaeology and history and books and art and ... And food, glorious food.  This salmon went down a treat with all of us.



crunchy and salty coating; tender fish


Recipe by Sherry's Pickings

Serves 4:


ingredients:


6-7 tbs panko breadcrumbs

1-2 tbs fresh parsley, very finely chopped or 3 tsp lightly-dried parsley

1/2 tsp sea salt flakes   (plus another 1/2 tsp smoked salt - optional)

10-12 grinds of black pepper, say 1/2 tsp

1/4-1/2 tsp shichimi or dried chilli flakes (optional)

1-2 tsp chicken stock powder

3-4 tbs extra virgin olive oil

4 salmon fillets, skin on (about 150g. each)



Method:


Firstly, place everything except the salmon into a large bowl

Give it a good stir till well combined

Hoist the salmon fillets into the mixture and coat well

Place them on a foil-lined baking tray skin-side down, happily side by side

Pat any leftover panko mixture over the fillets

Bake them @ 180C for about 12-15 minutes - mine were done at 13 mins.

Serve with salad and potatoes, steamed or boiled or Mr P.-style!


Notes:


I got Mr P. to do his usual trick of throwing the potatoes (chopped into large chunks) in the micro-wave for 6-8 mins. till tender.  I believe he puts butter and olive oil and seasoning on too, but that's his secret ...

Check the salmon after 10 mins. and take them out if they look right for you - we like ours a little translucent in the centre

You can use skinless fillets, but the skin keeps it moist so I suggest using them skin-on.  It is sooo easy to pull the flesh off the skin when baked



beautiful shiny salmon fillets

coat the fish with the panko mixture

deliciously tender inside and crunchy outside after baking @180C for 13 mins. 

serve with an asian-style salad 

and Mr P.'s potatoes with herby oil


Lord N. holding his dinner:-)


      artwork © Sherry's Pickings


24 comments:

  1. Salmon is my favourite fish! That looks like a perfectly delicious meal.

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    1. thank you angie! kind of you to say. thanks for dropping by. cheers
      sherry

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  2. Mrs P made the most delicious dish. Mr P is a panko convert too. The salmon Mrs P cooks is always excellent but this version is right up there!

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    1. well thank you Mr P. Once again, your words are very kind. x

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  3. Your meal looks so delicious.
    I'm not good at cooking fish. Just the other day I tried cooking cod and it was a disaster. It's always too dry.
    Next time I'm going to try your recipe. :)

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    1. well thank you Nil. kind of you to say. i promise this is very easy and works a treat! thanks for dropping by. cheers S

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  4. What did we do before the world discovered panko? Normal breadcrumbs aren't anywhere near as exciting!

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    1. Hi Lorraine
      Yes I’m a complete convert. I’ve never liked or eaten food crusted with breadcrumbs before! So this is all new to me :-)

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  5. Sherry, for us there's nothing better than popping a cork, talking and dinning with our friends.
    You don't need to do any converting here as we're regular users of panko.
    Great Salmon recipe! I'm sure it gives a good crunch while one can still have the salmon a bit on the rare side.

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    1. thanks Ron for dropping by. yes it is a lovely dish - crunchy outside and tender inside. perfect and soooo easy. cheers S

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  6. We're fan of panko bread crumbs, too. Love their texture! Love salmon, too, particularly at this time of the year -- wild salmon from the Pacific. Good looking recipe -- thanks.

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    1. hi KR
      i am new to the world of panko as i have never liked nor eaten crumbed food. But these are a different ball game aren't they? thanks for stopping by. cheers S

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  7. Sherry, panko is so wonderfully crispy! Your salmon looks fabulous!

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  8. It’s always nice to have s good meal with good friends. Love your drawing of the cute fish.

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  9. Panko is the best, its such a light breading and I love it too!

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    1. Isn’t it fabulous? Thanks for dropping by.

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  10. No need to apologize for proselytizing here, Sherry. I’m already a huge fan of Panko breadcrumbs and love that they keep their crunch after cooking. I am using them this weekend to make chicken Cordon Bleu. Sometime soon, I will try your salmon!

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    1. Thanks for dropping by david. Yes it’s a fabulous thing.

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  11. I've been using Panko breadcrumbs for a long time - it's a good product! Perfect with your salmon.

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    1. hi judi
      not having been an eater of breadcrumbs i had never cooked with them either so these are new to me. and i love them! a total change for me. thanks for stopping by.

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  12. I own panko, but don't use them often. I definitely need to change this, as I just recently saw panko-crusted asparagus spears that looked to die for! Love your salmon recipe!

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    Replies
    1. hi mimi
      that sounds interesting - panko crusted asparagus. would never have thought of that! thanks for dropping by.

      Delete

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