Panko Salmon
Yield: 2 servings
Time: 30 minutes
This salmon is so juicy with a crisp topping and a wonderful saucy surprise hidden under the topping.
INGREDIENTS:
¾ Cup Extra Virgin Olive Oil
¾ Cup Parmesan cheese
1 T Garlic minced
2 tsp Dijon mustard
4 Lemons, 5T juiced
3 Limes, 2T juiced
2 tsp Worcestershire
1 bunch Small broccoli florets, blanched and shocked off
2 Cups Carrots, shredded
1 lb Tuna fish (or 3 cans drained)
Salt and pepper to taste
METHOD:
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Preheat a 12" non-stick fry pan on medium high. Add olive oil.
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Pat salmon dry, sprinkle dry rub on both sides. Place fish flesh side down in pan and sear for 2 minutes or until brown and crusted. Turn fish over in pan. Leave in pan and turn burner off.
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Mix all spread ingredients in a small bowl then apply spread evenly to top. Sprinkle breadcrumbs on spread mixture and lightly pat in.
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Preheat oven to 400°. Place pan with fish on upper rack for 5-9 minutes until inner temperature reaches 125°. Crack open oven door till it catches, turn on “broiler setting” and adjust rack to second rung from the top just until breadcrumbs are lightly brown.
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Place finished fish on cutting board and cut in ½ with knife. Serve with lemon wedge.
TIP:
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If tiny pin bones remain running down the middle of filet there easy to remove with needle nose pliers or a pair of tweezers.
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You can find numerous fish dry rubs in your grocer or spice store.