Panko encrusted fried salmon

Panko crusted salmon fillet with colorful vegetables

Here we are again with a simple, yet so delicious salmon recipe, that it almost hurts! When talking about dishes made with not many ingredients and just a few steps of preparation, it’s always crucial to use the highest quality ingredients you can find.

First check out our video and see how we prepared our fried salmon

We used three differently colored, homegrown carrots, kale, cauliflower and wild skinless salmon fillet.  We blanched the vegetables in salted water and then pan fried them. At the end we sprinkled a little bit of olive oil and lemon juice on them.

Fry your salmon like a boss

Since the salmon was skinless (and skin is my favourite part of salmon 😉) , we chose to bread one side with panko breadcrumbs. Firstly salt the fillet, then put one side into flour, then egg and last but not least – panko crumbs. Fry slowly on the breaded side. When golden brown, flip for 30 seconds. Done! Oh God! The contrast between the tender, juicy salmon and crispy panko crust is out of this world!

Add some blanched vegetables for funky flavour combos

Ok, first off, prep your veg like you would in general. Cut the kale, break up the cauliflower and peel tour carrots. Good job. Now we are going to blanch them and pronounce the flavours by pan-frying them in some butter, a pinch of salt and lemon juice. No fuss, just pure simple vegetable flavour and good cooking. The thicker your vegetables, the longer your blanching must be, so check out the tips at the bottom to see how we went around this whole blanching business.

You are ready to serve, quick and easy! This recipe is truly a beyond delicious dish, you can prepare in just 10 minutes.

cprispy fried salmon in panko breadcrumbs

Sestavine

  • Skinless wild salmon fillet

  • Panko breadcrumbs

  • Egg

  • All purpose flour

  • Kale

  • Carrots

  • Cauliflower

  • Olive oil

  • Lemon juice

  • Butter

USEFUL TIPS AND TRICKS

  • To make sure the vegetables are cooked yet crunchy, use the method of blanching. Blanche the vegetables in order of how long a particular one takes to blanche. Start with the one that takes the longest. In our case we blanched the carrots for 3 minutes, cauliflower for 1 minute and kale for just 30 seconds. It’s important to put immediately put the blanched vegetables in to ice cold water. That stops the process of cooking and ensures our vegetables stay crunchy and colorful.
  • Salmon should always be fried on the skin side for 70% of the time. And in this case it’s no different. That is the only way to make sure the crust is golden brown and the meat stays tender and juicy. We recommend to keep the salmon just a bit pink, like a quality steak. Because not all fillets come in same sizes, you can help yourself by keeping an eye on the edges of the fillet. When these turn white, it’s a good time flip it and fry the other side for a couple of seconds.

Feeling fishy? That’s just your craving for more seafood recipes. Here, enjoy this interesting fish soup with black tortellini. This one is something completely new and is sure to knock the socks off of everyone at your dinner party.