Ginger Panko Salmon from Food and Wine magazine, October 2006
3 T. unsalted butter
1 small shallot, finely minced
1 garlic clove, finely minced
1 T. finely minced fresh ginger
1/2 c. panko crumbs
4 6-oz salmon fillets, with skin
2 T. fresh lime juice
1 T. dijon mustard
In a small skillet, melt butter. Add shallot, garlic and ginger, saute until shallot is clear, about 4-5 minutes. Stir in panko to coat with butter, then heat gently, stirring often until panko is lightly browned and fragrant. Remove from heat and spread on plate to cool. Season to taste with salt and pepper.
Mix mustard and lime juice together until smooth. Brush thickly onto salmon fillets, then press crumb mixture evenly over top. Broil, grill or roast until cooked through.
der photos looking just fine! mmmmm, now i want salmon tonight – scurries off to the fish market….
Yum! You know, I just discovered panko and I love it. So much better AND easier than putting bread in the food processor (yes I am lazy). I will have to try this!
Oh my – this looks delicious and yum … I will have to try it!!
I think Panko breadcrumbs make items look elegant, don’t you? Lovely dinner, Kate. I also enjoyed reading your interview.
That dish looks absolutely delicious! Salmon is my new favourite fish and I’m always trying to think of different ways to cook and present it, so this is definitely being added to the “to do” list! And I understand about the steak thing – I’m in the same boat. Anyone would think I’m trying to poison Phill, the way he avoids “fishy fish” at all costs! It’s crazy! Maybe if I tried this and told him it was steak inside …. Haha, nope that’s too mean!
I need to do some serious magazine urging too.
I think this salmon looks amazing! I love salmon… will have to give this a try.
yum. maybe with scallions, too.
It’s in the oven as I type.. I just checked on it, and the smell came wafting out into the dining room. My best friend, who is here dining with me, just said “Wow, that smells AMAZING!” Needless to say, I am really looking forward to trying it! Thank you