Panko Crusted Salmon Roll With Avocado And Grilled Maitake Vinaigrette Recipes

PANKO-CRUSTED SALMON

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

PANKO CRUSTED SALMON

Steps:

• Season salmon to taste with salt and pepper, as well as any other herbs you enjoy on your salmon.
• Combine Dijon mustard, mayo, and garlic.
• Heat 2 tablespoons olive oil in non stick sauté pan.
• Toss bread crumbs with olive oil and mix in parsley.
• Sear salmon 3 minutes on each side. (cooking time dependent on size of salmon fillet).
• Spread mayo mix on top of salmon filet.
• Press breadcrumbs into the mayo mix on the top of salmon.
• Place salmon under broiler for roughly 3 minutes or until the breadcrumbs are golden brown.
• Serve and enjoy!

PANKO PARMESAN SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
• Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
• Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
• Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.

FUN SALMON HAND ROLL

Steps:

• *Can be found at specialty Asian markets
• Serving suggestion: wasabi, sweet picked ginger, soy sauce
• In a medium bowl, mix together the chopped salmon, sesame oil, soy sauce, and mint leaves. Place a sheet of nori, shiny side down, on a work surface. Place 1/4 cup of the rice on the left side of the nori sheet. Using wet fingers, form the rice into a 3-inch square, leaving a 1/2-inch border. Place about 2 tablespoons of the salmon mixture, diagonally, in a 1/2-inch wide strip, on the rice, with the top of the salmon mixture facing the top left corner. Place a spear of asparagus on top of the salmon. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.
• Arrange on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
• Yield: 8 hand rolls
• *Can be found at specialty Asian markets
• Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.

PANKO-CRUSTED SALMON ROLL WITH AVOCADO AND GRILLED MAITAKE VINAIGRETTE

Steps:

• Lay each piece of salmon on a sheet of nori (on a bamboo mat) towards the bottom half. Season and lay down avocado slices and roll tightly like maki sushi. Place flour, egg and panko in 3 separate dishes. Roll sushi in flour, then egg, then panko and fry at 375 degrees F until golden brown, about 3 to 5 minutes. Meanwhile, in a blender, add the shallots, wasabi, soy and lemon juice and blend. Drizzle in the oil and toss with grilled maitakes. Check for seasoning.

LEMONGRASS-PANKO CRUSTED SEA BASS

Steps:

• 2 cups panko
• 3 kaffir lime leaves
• 2 tablespoons dried lemongrass
• Preheat oven to 350 degrees F.
• For the Green Curry Sauce:
• Combine the coconut milk, fish sauce, clam juice, white wine, kaffir lime leaves, garlic, shallots, lemongrass, ginger and green curry paste into a saucepot. Reduce by 1/3 over medium heat. Add brown sugar and lime juice. Strain through chinois.
• For the Gingered Basmati Rice:
• Sweat the carrots, celery, yellow onion and fresh ginger in a medium saucepot. Add basmati rice and toast. Add water and turmeric, and bring to a boil then cover. Finish in the preheated oven for 15 to 20 minutes.
• For the Stir-Fried Vegetables:
• Heat saute pan on medium-high heat. Saute vegetables in oil or butter until al dente.
• For the Lemongrass-Panko Crust:
• Add panko bread crumbs, kaffir lime leaves and dried lemongrass to food processor and pulse until uniform. Sift through china cap to remove any large chunks.
• For the Chili Oil:
• Toast cayenne pepper and paprika in a saute pan over medium heat for 3 to 4 minutes. Add grapeseed oil, remove from heat and let steep for about 5 minutes. Strain through coffee filter.
• For the Sea Bass:
• Preheat oven to 400 degrees F.
• Heat a cast iron skillet on med to medium-low. Crust 1 side of the sea bass with the panko mixture. Season the other side of the fish with salt and pepper. Cook the fish, panko side down, in grapeseed oil until golden brown, about 5 to 7 minutes. Flip the fish and finish in the preheated oven until done (about 6 to 7 minutes depending on the thickness of the fish).
• Serve the fish with the sauce alongside the rice and vegetables.