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.
PARMESAN CRUSTED SALMON RECIPE BY TASTY
Here's what you need: skinless salmon, asparagus, olive oil, salt, pepper, egg, panko breadcrumbs, grated parmesan cheese, fresh parsley, salt
Provided by Robin Broadfoot
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Preheat oven to 400˚F (200˚C).
- In a medium bowl, mix the parmesan crust ingredients.
- In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan.
- Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper.
- Bake for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 901 calories, Carbohydrate 28 grams, Fat 61 grams, Fiber 4 grams, Protein 57 grams, Sugar 4 grams
AQUAGRILL'S FALAFEL-CRUSTED SALMON
This is the signature dish at New York City restaurant Aquagrill. It is served with hummus and salad in a lemon coriander vinaigrette. You may have some crust mixture left over; freeze extra to use later, or try it on chicken. This recipe is also kosher and gluten-free.
Provided by blucoat
Categories Lemon
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- For the falafel crust, combine the chickpeas, potato, parsley, leek and/or green onions and butter in a food processor and pulse until the mixture is finely chopped and well mixed. Add the bread crumbs, coriander and cumin and pulse to mix. Add salt and pepper to taste. Transfer to a bowl and set aside.
- For the hummus, wipe out the food processor bowl. Add the chickpeas, tahini, lemon juice, olive oil and garlic. Process until smooth, then season to taste with salt and pepper. Transfer the hummus to a bowl, cover and chill until needed.
- Combine the vinaigrette ingredients in a large bowl and whisk to mix. Season to taste with salt and pepper. Add the cucumber and tomato and toss well. Chill until needed.
- Preheat the broiler and set the oven rack 4 to 6 inches below the element. Season the salmon fillet pieces with salt and pepper. Heat the oil in a heavy ovenproof skillet, preferably nonstick. When hot, add the salmon and sear until browned, 1 to 2 minutes per side. Spread the top of each fillet piece with some of the falafel crust mixture, transfer the skillet to the oven and broil the salmon until the crust is bubbly and the salmon is cooked to taste, about 2 minutes for medium or 3 to 4 minutes for well done. (If the crust is browned before the salmon is cooked, turn off the broiler, close the oven door and let the salmon sit for a minute or two to continue cooking.).
- To serve, spoon some of the hummus onto the center of individual plates and spoon the tomato and cucumber salad around. Set the salmon pieces on the hummus and serve right away.
Nutrition Facts : Calories 894.8, Fat 58.7, SaturatedFat 14.1, Cholesterol 108, Sodium 637.7, Carbohydrate 49.9, Fiber 9.3, Sugar 5.3, Protein 46
FALAFEL-CRUSTED CHICKEN WITH HUMMUS SLAW
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet and coat with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. Arrange the chicken on the rack and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.
- Meanwhile, mix the hummus, lemon zest and juice, harissa and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt.
- Divide the chicken among plates and drizzle with the reserved hummus sauce. Stuff the slaw in the pitas and serve with the chicken.
CRUSTED SALMON
These delicious salmon fillets are wonderful for company since they take only a few minutes to prepare, yet they taste like you fussed. I receive requests for the recipe every time I serve them. -Kara Cook, Elk Ridge, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place salmon fillets in a shallow dish; add milk. Turn to coat. Let stand for 10 minutes; drain., Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish., In a large cast-iron or other ovenproof skillet, brown salmon over medium-high heat in oil. Bake at 400° until fish just begins to flake easily with fork, 8-10 minutes.
Nutrition Facts : Calories 523 calories, Fat 40g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
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