Panko Salmon - Giangi's Kitchen

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Panko Salmon

Published on August 12, 2012 | Fish

Panko Salmon. Crunchy, delicious and my own creation.


I wanted to prepare an elaborate meal last night, yet time got the best of me.  Having a huge lunch did not help matters. As I was staring at the salmon fillets and the panko, I knew I wanted something different that the usual panko-egg mixture fry fish.

Refrigerator door wide open and staring at the content, act that I do quite often.  I believe everyone around me think I  am doing it to keep cool. We live in Arizona and as a result, we do somehow have to keep cool. The mayonnaise and maple syrup stared back at me. Why not? After all,  I use the mayonnaise because  it softens the chicken.  while the maple syrup gives that sweet taste to any sauces. In a dish the two ingredients went.

For the panko I have added a simple mixing of my favorite herbs. However let your imagination go free and wild and use your favorite herbs.

The bread crumbs idea is from a recipe that I prepared a while back and therefore liked the texture of it.

The preparation was easy, the oven did it all, consequently I had time to prepare a crisp green salad with a lemon vinaigrette.

The salmon was nicely tender and the panko mixture most of all was perfect to the bite. Love the crunchiness of it.

A dish that will definitely become fast our favorite.

Bon Appetit!
Bon Appetit!
Giangi

Tonight’s Sunday August 11, 2012 dinner:
Salmon with Panko Herbs Crust
Green Salad with lemon vinaigrette

Salmon-with-Panko-Herbs-crust-copy-8x6.JPG

 

SALMON WITH PANKO HERBS CRUST

4 -6 ounces fillets of salmon, skinless

2 tablespoons mayonnaise

2 tablespoons maple syrup

1 cup panko

1 cup bread crumbs

1 tablespoon olive oil

Salt and peppers

Sage, Marjoram, Rosemary chopped fine, or dry

Preheat the oven at 375°.

In a small skillet over medium heat, heat over medium high the olive oil and add the bread crumbs. When the crumbs are roasted to a golden brown, remove from the heat and set aside. In a plate mix together the mayonnaise and the maple syrup. In another flat plate mix together the panko, breadcrumbs, salt and pepper, sage, marjoram and rosemary.

Coat the salmon fillets with the mayonnaise maple syrup mix and remove any excess. Roll them in the panko-breadcrumbs mixture, making sure that the fillets are nicely cover.

Place over aluminum foil covered cookie sheet.

Bake in the oven for 20 minutes, or until the salmon are done.

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