Panko-Crusted Baked Salmon

Panko-Crusted Baked Salmon

Panko may be a Japanese kind of bread crumb that’s particularly light-weight and firm, fashionable chefs as a result of it doesn’t get soggy.

What i really like concerning this fashion of making ready salmon is that the panko topping appears to carry within the salmon’s wet whereas cooking, therefore the salmon doesn’t get dried out in the slightest degree.

Some honey mustard cover the highest of the fillets provides the “glue” that holds the seasoned panko on to the fillets.

The result? Salmon that’s absolutely tender, flakey, and seasoned. And it takes but half-hour to make!

This direction comes by approach of my friend and neighbor Evie Lieb, World Health Organization may be a pastry cook, baker, and preparation teacher. this can be one amongst her favorite recipes that she shared with a preparation category I attended
Ingredients

four teaspoons vegetable oil
four items thickly cut, boned salmon (each six oz)
Salt and pepper to style
two Tbsp honey mustard or sweet-hot mustard
two teaspoons sliced recent thyme
2/3 cup panko bread crumbs
two Tbsp sliced parsley
1/2 teaspoon Hungarian sweet paprika

Method
1 heat up the kitchen appliance to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin aspect down. Sprinkle with salt and pepper.
2 in an exceedingly little bowl, mix the honey mustard and one teaspoon of the thyme. In another little bowl, combine the panko with the remaining one teaspoon of thyme, four teaspoons of vegetable oil, parsley, and paprika. Add salt and pepper (a light-weight sprinkle).

3 employing a little spoon, unfold the mustard mixture on the salmon; high with the bread crumb mixture.
4 Roast the salmon for 12-14 minutes (test at 10) or till it’s virtually fully firm to the bit and flakes once poked with a fork. Serve quickly.

 

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