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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe was something I saw on Iron Chef but I have modified it to fit my taste. It is a fantastic mixture of textures. The crust is primarily made up of Panko,a Japanese breadcrumb that I am really amazed by. You can find it in pretty much any grocery store. The marinade for the fish is something I discovered when I lived in Santa Cruz, CA. It’s called Soy Vay and is now available in any grocery store. It is a ginger, sesame, soy, garlic mixture and it is FULL of flavor. Ingredients:
2 salmon fillets, skin removed |
1/2 cup asian sesame dressing, ken's |
1/2 cup panko breadcrumbs |
2 tablespoons roasted unsalted peanuts, chopped |
2 tablespoons sweetened flaked coconut |
Directions:
1. Preheat oven to 400°.
2. Place fish in plastic bag or glass dish with Marinade. Let sit in fridge for at least 1 hour.
3. Mix panko, peanuts and coconut in a shallow dish.
4. Dredge on side of the fillets in the panko mixture.
5. In an oven safe skillet, heat 1 Tbsp olive oil on medium high heat.
6. Place fish in skillet, panko side down, but be careful-it will splatter a bit.
7. Leave the fish to sizzle away for 3 minutes. Do not move it.
8. Flip the fish over and place entire pan in the oven for 15 minutes.
9. Enjoy.
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