Monday, October 20, 2008

Panko Crusted Salmon with Fruit Salsa




As requested, here is #6 from this post. I've made this recipe twice now. The first time, my son took a bite and proclaimed, "mom, this is great chicken!" The second time, I plated it up and he said, "Oh this is my favorite chicken!" He ate it so well, I couldn't bring myself to tell him that it's not exactly chicken.




I have served this salmon with two different fruit salsas. The first time I made this recipe, I topped it with the Pineapple Tomato Salsa (recipe below). I thought it was just okay, so the next time I tried the Peach Salsa (recipe also below) and I enjoyed it much more. The crunch of the Panko crusted salmon contrasted nicely with the soft, sweet peaches. Alas, the amazing fresh peaches are no longer in season.



Panko Crusted Salmon

1/2 tsp kosher salt
1/4 cup panko bread crumbs
1 tsp lemon pepper
salmon fillets, skinned
1 tsp canola oil

(this is enough to coat 4 or 5 fillets)

Line a baking sheet with foil. Preheat oven to 400 degrees. Combine salt, panko and lemon pepper on a dinner plate.

Add oil to a large non-stick skillet and heat to medium-high. Dredge the skinned side of salmon fillets in bread crumb mixture. Add the salmon to the pan, crumb side down. Cook 3 to 4 minutes or until golden brown. Transfer salmon (now crumb side up) to the foil lined baking sheet.** Bake for 6-8 minutes, depending on the thickness of the fillets. When testing for doneness, salmon should flake easily with a fork. Serve crumb side up and garnish with fruit salsa.

**note: I use an oven safe skillet, so instead of transferring fish to baking sheet I just turn the fish to crumb side up and place the whole skillet into the oven for 6-8 minutes.


Peach Salsa

2 peaches, peeled & diced
1/2 cup red onion, minced
1 Jalapeno (remove seeds), minced
1 lime, juiced
1/4 cup chopped cilantro
salt and pepper to taste

Combine in a small bowl. Add salt and pepper to taste. note: I used only half of the Jalapeno at first. (You can always add more later, but you can't take it away if it's too hot for you.)





Pineapple Tomato Salsa

3 Tbsp shallots, diced
1/2 cup diced fresh pineapple
1/2 cup diced tomato
1/4 cup fresh basil, chopped
1/4 cup lime juice
3 Tbsp extra virgin olive oil
1 Tbsp soy sauce
1 tsp granulated sugar
salt and pepper

In a bowl combine shallots, pineapple, tomato and basil. In a separate small bowl whisk together lime juice, olive oil, soy sauce and sugar. Pour over pineapple mixture and toss to coat. Add salt and pepper to taste.

8 comments:

Stephanie said...

Um, excuse my ignorance, but what exactly is "panko" bread crumbs? Looks absolutely delicious!

Andy said...

Panko are Japanese bread crumbs. I added more info on Panko to my original post. Sorry - I should have included that to begin with!

Rona's Home Page said...

It looks delicious.

Kate said...

Wow, that looks delicious! What a great combination too. Surprisingly, all 4 of my kids absolutely love salmon. This would be such a treat for them.

Jen said...

I actually have Salmon on my dinner menu this week. I think I will try your recipe this time. My kids all love salmon.

Jen said...

Can I use regular bread crumbs? I have never had salsa on fish before, is it good without the salsa?

Andy said...

Ya, I think regular bread crumbs would be fine, just not as crunchy. I find that regular bread crumbs soak up more cooking oil also - so maybe reduce the amount, or use Pam. In my opinion, the salsa adds a lot of flavor. But you could substitute another sauce/condiment - whatever your kids like.

abelnap said...

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http://agayleforce.blogspot.com/2008/10/tagged.html