Salmon With Matzo Crust 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.

BAKED SALMON WITH COCONUT CRUST

Steps:

• Preheat oven to 425 degrees.
• Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
• In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
• Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

SALMON WITH MATZO CRUST

Steps:

• Preheat oven to 450-F. In a blender or food processor, combine matzo, dill, salt and pepper. Process until coarse. Transfer to a sheet of waxed paper or shallow container.
• Brush baking pan with oil. Brush filets with oil. Roll fish in crumb mixture, place in prepared pan. Drizzle with remining oil.
• Bake, uncovered, 10-12 minutes or until fish flakes easiy when tested with a fork. Serve with lemon wedges, fresh dill sprigs and steamed green beans.

NUT-CRUSTED SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pistachios and panko in a shallow bowl.
• Mix cream cheese, Dijon, lemon juice, dill, and hot pepper sauce together in a bowl; season with salt and pepper.
• Pat salmon fillets dry, then coat in cream cheese mixture on both sides. Roll in pistachio mixture, patting crumbs in place. Place fish on a nonstick baking sheet.
• Bake in the center of the preheated oven until fish flakes easily with a fork, about 15 minutes; cooking time will depend on the thickness of the fish.