Archive for June 4th, 2007

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.

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