Yesterday I opened the freezer door to find our meat supply, and I pulled out some salmon (that's considered a "meat," yes?). I set to find a recipe that involved Panko and salmon and found a plethora of recipes but I would always be missing an ingredient (like mustard) or refuse to use other ingredients, like butter, because we are trying to keep it heart healthy.. at least sometimes.
So, for those of you who know me, I love me my buffalo wings (oh God, do I ever!), and thought why not incorporate that flavour, but lose the unnecessary fat, given it was just a weekday.
I served the salmon alongside a simple arugala salad and roasted potatoes.
Hope you try this recipe and enjoy as a much as we did!
2 servings of salmon fillet
1/3 cup Panko bread cumbs
Juice of half a lemon
2 tablespoons of vegetable oil
2 scallions (aka green onion), chopped finely
1 tablespoon fresh parsley chopped finely
Salt to taste
Black pepper to taste
2 tablespoons of Frank's Red Hot Sauce
Preheat oven to 400 degrees.
-Stir together Panko bread crumbs, lemon juice, 1 tablespoon oil, scallions and parsley in a small bowl.
-Place salmon on shallow baking dish greased with 1 tablespoon of oil.
-Season salt and pepper, and then spread a tablespoon of Frank's Red Hot sauce on each fillet.
-Using a fork or spoon, pack an even amount of the prepared Panko crust on each fillet
-Bake for about 14 minutes (doneness depends on what you like). Crust should be a light brown.
*Note: Salmon can be skin on or off. The one in the picture had the skin off. We bought it from Costco. If you buy it with skin on just make sure that the skin is on the baking dish (you put the crumbs on the flesh of the salmon).