Bright And Crunchy Salmon Food

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

CRISPY PAN-SEARED SALMON FILLETS RECIPE

Steps:

• Cook, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. If skin shows resistance when you attempt to lift a corner with spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.

CRISPY SALMON FILLETS

Steps:

• Line a baking sheet with parchment paper and set aside.
• Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones.
• To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge.
• Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature.
• Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet.
• At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months.
• To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork.

BRIGHT AND CRUNCHY SALMON

Steps:

• Preheat oven to 325°F. Cut 1/2 orange and 1/2 lime into thin slices and put in a 9-inch square baking dish, a small rimmed baking sheet, or a heatproof skillet. Place salmon on top and sprinkle with salt and chiles. Pour all but 2 tablespoons of reserved shallot oil over salmon. Bake until salmon is opaque throughout, about 25 minutes. Remove from oil and, once cool enough to touch, break into bite-size pieces.
• Use a mandoline to thinly slice watermelon radish; set in a bowl of ice water until slices are extra-crunchy. Slice cucumbers and put in a large bowl.
• Into a small bowl or measuring cup, juice remaining 1/2 orange and 1/2 lime; add rice vinegar, fish sauce, and remaining 2 tablespoons shallot oil. Taste for seasoning.
• Drain and pat dry radish; add to bowl with cucumbers. Add flaked salmon and herbs, drizzle with just a few tablespoons of dressing (being careful not to overdress), and toss. Serve the rest of dressing on the side to preserve crunchiness of ingredients. Put on serving plates or a platter and top with frizzled shallots, peanuts, and rice cereal.