Salmon Recipe: Panko-Breaded Baked Salmon w/Organic Tomatoes
Just recently, I had a day off and took advantage of one rare opportunity to cook dinner for the whole family. See there's a popular belief out there that I don't necessarily know how to cook. I don't know how the rumor got started, but let's just say it's done a lot to hurt my kitchen cred. So with this in mind I decided get down to brass tax and try out one of my signature recipes. It's a versatile little seafood dish that my sister taught my how to make in my college years. It's healthy, tasty and filling without being too heavy or gut-busting; it's breaded baked salmon fillets.
Below you will find detailed instructions on how to make at least six boneless panko breaded fillets (enough for a small group of four). In addition to ingredients and instructions, I will also do my best to describe exactly why I am using the methods that I choose to use. Now, to be completely honest, I am mostly a self-taught amateur cook. So don't be surprised to find my methods and procedures to be a little...ahem...unconventional at times. And with that...let's gather the ingredients:
- 1 Packet -- Skinless/Boneless Salmon Fillets
- 1 Can -- Diced Tomatoes
- 1 Bottle -- Olive Oil (or any other appropriate vegetable oil)
- 1 Container -- Panko Seasoned Bread Crumbs (Japanese Style)
- 1 Bottle -- White Wine (Chardonnay, etc)
- 1 Unit -- Egg
- 1 Bottle -- Chicken Seasoning
- 1 Oven bake tray (preferably glass or easy slide surface)
- 2 Fairly large plates for cutting and rolling meat products.
- 2 Bowls (large enough for six salmon fillets
- 1 Frying pan
- Knives, forks, spoons and spatulas. .
- Put your frying pan on low heat and put enough olive oil in the frying pan to completely (if not mostly) cover the base of the pan. Covering the base of the pan ensures that each fillet will be cooked properly and preheating the oil will prevent the salmon from absorbing too much oil later on. These preliminary steps will prove to be very helpful as we go on.
- Prepare you salmon fillets by cutting the large salmon packet into 6-8 serving sized pieces (about 5 ounces each).
- Now take your Panko Breaded Seasoning (figure.1) and put three to four cups onto a fairly large plate. *Note: You do not have to use Panko bread crumbs, regular bread crumbs are fine. I am only using them because they it is said that they soak up less oil.
- Now take out your chicken or fish seasoning (figure.2), and measure out about 1 cup. It is really not my place to say what seasoning goes particularly well with Salmon, it is simply through trial and error that I settled on GrillMates: Montreal Chicken Seasoning(see right picture). Feel free to explore your options.
- Place the 1 cup of chicken/fish seasoning onto the same plate containing 3-4 cups of panko-bread seasoning (see figure. 3). Then mix both the seasoning and bread crumbs together until you have a uniform consistency.
- Take your egg and break the yolk into a bowl. Beat and mix the yolk (figure. 4). Make sure that the bowl is big enough for your pieces of salmon to fit into.
- Now for each cut piece of salmon fillet, you need to dip it into the egg batter (make sure to cover both sides of the fillet) and then roll the fillet around on top of the bread crumb/seasoning mixture. Do this for each fillet, until finished. It helps to set up an assembly line (e.g. figure. 5) as it will keep you organized.
- You should now set the frying pan to a high flame and begin frying the salmon fillet pieces. Fry each side of the salmon fillets until they are breadcrumbs are a darkish-brown color (see figure. 6). This should take 2-3 minutes each side. If the breadcrumbs are charcoal black you are frying for too long. Also, take a minute to preheat your oven to 450 degrees fahrenheit.
- Get out your baking tray and lay out the salmon fillets neatly inside the baking tray (e.g. figure 7).
- Open your bottle of white wine (e.g. figure 8). Pour the contents inside of of the baking tray (feel free to use about half the bottle). Then, open up your can of organic tomatoes (figure. 9) and pour the contents onto the salmon/wine dish. Cover the entire dish with aluminum foil and poke a few small through the aluminum for ventilation (figure. 10).
- Place the baking tray inside of the oven, which should now be heated up to 450 degrees fahrenheit. Let the salmon cook for about 15 to 20 minutes.
- Take out the baking tray and let it cool down for later serving. And Voila, you are done.
Like I said...a versatile dish.
These salmon fillets seasoned and breaded salmon fillets can be used on and off the dinner plate. I've personally used them as a unique ingredient for lunchtime sandwiches and wraps. I've also used them alongside other meat dishes like rack of lamb and ribeye-steak to much enjoyment. Be creative and don't limit the endless potential of this tasty dish. Good eats.
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