Crispy Panko and Herb Crusted Salmon
Ingredients
2 pound salmon fillet
1/2 leek finely chopped (white part of the leek)
1/2 red pepper diced
6 cherry tomatoes chopped
2-3 tablespoons extra virgin olive oil
1 1/2 cup panko crumbs
1/2 cup Italian parsley finely chopped
1 garlic clove finely chopped
zest of one lemon
1/2 teaspoon salt
dash of pepper
3 tablespoons extra virgin olive oil
Preparation
1
In a skillet heat 2-3 tablespoons of extra virgin olive oil.
2
Add the chopped onions and leeks.
3
Saute until translucent about 4 minutes.
4
Add the chopped red peppers and tomatoes and continue cooking until soft.
5
Set aside and allow to cool before adding to the panko breadcrumb mixture.
6
Using a food processor, finely chop the parsley, garlic clove, and the lemon zest.
7
Add the panko breadcrumbs,salt and pepper, pulse to blend.
8
Transfer to a bowl and toss in the the onion, leek, tomato and red pepper mixture, which has been cooled. Blend in 3 tablespoons of extra virgin oil, enough to coat the bread mixture.
9
Place the salmon flat side down on a cookie sheet, which has been lined with parchment paper.
10
Spread the breadcrumb mixture on top of the fish to cover.
11
Bake in a preheated 375ºF for 25- 35 minutes, depending on the thickness of the salmon fillet.
.
About
Much like regular batter used in deep frying, my panko breadcrumb recipe with herb, tomato, leek, and sweet red pepper, seals in all the moisture; plus gives you a crispy coating that we all love but without all the added calories.
Yield:
Serves 6
Added:
Thursday, June 21, 2012 - 10:21am
Comments
June 21, 2012
I like to serve the salmon with a simple green salad and combination of sweet potatoes and Yukon gold potatoes, roasted in the oven.