What is Panko you may ask? It's basically a variety of flaky bread crumbs used in Japanese cuisine as a crunchy coating for fried food, such as tonkatsu and tempura.

For the past few nights, we have been having pork and beef and I guess it was time for us to have fish for a change. I'm very thankful that Raul can eat anything. He is not afraid to try different food, even though his favorite is monggo soup with tinapa.

I only had about 30 minutes to cook because I had work today, and Raul was going to be home in a few minutes. So I had to make something that didn't involve too much chopping and peeling. So I came up with this dish that I have cooked with pork chops before, but instead of chops, I used Salmon.

Impress your friends when you serve this dish! They'll think that you spent hours making it! (Read On by clicking Read More -->)
Yield: 2 pax

INGREDIENTS:
1 slice of salmon, split into two
1/2 slice of fresh lemon
salt and pepper
1 Tbsp Mayonnaise
1 Tbsp Dijon Mustard (or plain yellow mustard)
1 Tbsp Pure Honey
2 tsp Dried Thyme
4 tsp Olive Oil
2/3 cup Panko bread crumbs
1 Tbsp Parmesan cheese
1 tsp Paprika
Fresh parsley

DIRECTIONS: Pre-heat the oven at 400 deg.
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1.
Clean the Salmon by removing the scales and slicing the salmon in two.

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2.
 Set the Salmon on top of parchment paper-lined cookie sheet, abd squeeze lemon juice on top of the slices.

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3.
Season with salt and pepper.

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4.
In a small mixing bowl, add the mayonnaise, Dijon mustard, honey, and Thyme. Set aside.

5. In another mixing bowl, combine bread crumbs, olive oil, the remaining Thyme, Parmesan cheese and Paprika.
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6.
Spread your honey-mustard mixture on top of the Salmon.

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7.
Pile the Panko mixture on top of the hone-mustard.

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8. Roast the Salmon for 12-14 minutes. But test at 10 minutes and check if it is almost completely firm to the touch and flakes when poked with a fork.

Remove from the oven and let it "sit" for 5 minutes. Serve at once.

 



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