PANKO-CRUSTED SALMON
Steps:
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
PEPPER & LEMON CRUSTED SALMON WITH ASPARAGUS
Eating salmon is a great way to get omega-3 in your diet
Provided by CJ Jackson
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cook the asparagus in a pan of boiling salted water for 1 min, drain, then run under the cold tap for a few secs. Drain again, toss in olive oil and spread out to a single layer in a large ovenproof roasting tin. Check the salmon for pin-bones, then arrange on top of the asparagus.
- To make the crust, finely grate the zest of 1 lemon, then add this to the butter, breadcrumbs and pepper, and sprinkle liberally over the salmon. Cut the lemons into wedges. Nestle two-thirds of the wedges around the fish, then squeeze the juice from the remainder directly over the fish.
- Roast fish for 12-15 mins or until it is just cooked through, it should be opaque and firm (see How to cook it, below left). Sprinkle with chives, then serve immediately with buttered new potatoes.
Nutrition Facts : Calories 459 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.65 milligram of sodium
MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD
This dish is a little piece of spring on your plate! Sweet tender salmon, earthy spring vegetables and plenty of herbs make this the perfect weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
- Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
- Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
- Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
- Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
- Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.
SALMON ASPARAGUS TART
One summer, I worked at a small fishing inn at River's Inlet on the coast of British Columbia, where lucky fishermen sometimes caught 60-pound spring salmon! This is a nice alternative for fixing canned salmon. It also makes excellent use of fresh asparagus. -Abby Crawford Corvallis, Oregon
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside., In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 557 calories, Fat 44g fat (18g saturated fat), Cholesterol 184mg cholesterol, Sodium 730mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
PANKO-CRUSTED ASPARAGUS SPEARS
Warm from the oven, these crunchy asparagus spears make a tasty side dish or cocktail nibble. Before being coated in panko breadcrumbs they are rolled in a flavorful sesame-miso sauce that doubles as a simple dipping sauce. From Eatingwell.com
Provided by Gagoo
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F Line a baking sheet with foil; coat with cooking spray.
- Combine mayonnaise, scallions, miso, chile-garlic sauce and oil in a small bowl.
- Place asparagus in a shallow dish and toss with half the miso mixture (about 1/4 cup), making sure the asparagus is well coated.
- Combine panko and sesame seeds in another shallow dish. Working with one spear at a time, roll in the panko mixture and place on the prepared baking sheet, leaving a bit of room between each spear. Coat the prepared spears with cooking spray.
- Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20 to 25 minutes. Serve with the remaining miso mixture as a dipping sauce.
- TIPS & NOTES.
- Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Miso is undeniably salty, so a little goes a long way. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken. Look for it near tofu at well-stocked supermarkets.
- Although we typically use whole-wheat panko-style breadcrumbs, for this recipe we recommend using white, Japanese-style panko breadcrumbs for the best texture and flavor. Look for them in the Asian-food section of most supermarkets or near other breadcrumbs.
Nutrition Facts : Calories 258.7, Fat 13.4, SaturatedFat 2.1, Cholesterol 5.1, Sodium 626.7, Carbohydrate 29.1, Fiber 5, Sugar 4.8, Protein 8.5
CRUNCHY PANKO-CRUSTED SALMON
Make and share this Crunchy Panko-Crusted Salmon recipe from Food.com.
Provided by Brookelynne26
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a small bowl combine the panko, parsley, lemon zest, 1/2 t salt, and 1/2 t pepper. Drizzle with olive oil and stir until crumbs are evenly coated. Set aside.
- Place salmon, skin side down, on a board. Brush the tops of the fillets with a generous amount of mustard and sprinkle with salt and pepper. Press panko mixture thickly on each fillet. The mustard should help the panko adhere.
- Heat vegetable oil over medium high heat in a 12 inch cast iron skillet, or a large ovenproof pan. When oil is very hot, add salmon fillets, skin side down, and sear 3 to 4 minutes.
- Transfer pan to hot oven and cook for 5 to 7 minutes, until salmon is almost cooked and panko is browned. Remove from oven and cover with aluminum foil and allow to rest for 5 to 10 minutes. Serve with lemon wedges.
PANKO CRUSTED SALMON
A simple recipe that is sure to impress. This recipe is written for individual fillets but it can easily be done with a whole salmon fillet. Simply cook the whole fillet how you normally would and add topping and broil at the end.
Provided by skwiatk
Categories < 30 Mins
Time 19m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Season salmon to taste with salt and pepper, as well as any other herbs you enjoy on your salmon.
- Combine Dijon mustard, mayo, and garlic.
- Heat 2 tablespoons olive oil in non stick sauté pan.
- Toss bread crumbs with olive oil and mix in parsley.
- Sear salmon 3 minutes on each side. (cooking time dependent on size of salmon fillet).
- Spread mayo mix on top of salmon filet.
- Press breadcrumbs into the mayo mix on the top of salmon.
- Place salmon under broiler for roughly 3 minutes or until the breadcrumbs are golden brown.
- Serve and enjoy!
PANKO CRUSTED ASPARAGUS
Nice change from from french fries that makes you feel like you're eating healthy. :) Very subtle flavor that pairs nicely with pork or chicken.
Provided by Bekah49036
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim ends off asparagus and cut into 3rds (about 1 1/2 to 2 inches long).
- Blanch asparagus in slightly boiling, salted water for 2 to 3 minutes until it begins to get tender.
- Transfer to a bowl of ice water to stop the cooking. Then drain on a clean kitchen towel.
- Set out a breading station with 3 shallow bowls or pie pans.
- In the first add the flour seasoned with salt and pepper.
- In the second one whisk the eggs. You may add a touch of milk or water.
- In the third bowl add the panko.
- Heat about an inch of oil in a large skillet.
- Toss asparagus in flour, then egg, then panko.
- Fry until golden brown.
Nutrition Facts : Calories 143.5, Fat 3.5, SaturatedFat 1, Cholesterol 105.8, Sodium 149.9, Carbohydrate 20.5, Fiber 3.1, Sugar 2.5, Protein 8.5
SAVORY PANKO-CRUSTED SALMON
My hubby is always pleased when he comes home to discover these crispy gems are "what's for dinner". These salmon filets turn out moist and tender with a crispy, savory panko coating. Yum!
Provided by MarthaStewartWanabe
Categories < 30 Mins
Time 19m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. Stir until thoroughly combined.
- In another shallow bowl, whisk egg. Then whisk in milk, salt and pepper.
- Lightly coat a medium-sized baking pan with cooking spray.
- Dredge fish in egg mixture, gently shake off excess liquid and drop into panko mixture. Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
- Bake for 8 to 9 minutes.
- Allow to cool slightly, serve and enjoy!
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- In a medium bowl, mix together the zesty seasoning and bread crumbs. In a separate medium bowl, beat the eggs.
- Coat the salmon fillets in the egg, then the bread crumb mixture. Lay the salmon on the prepared baking sheet.
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