It’s a Monday and the start of new work week. I was meant to be in Sydney for a meeting but decided to stay in Canberra and join by teleconference so I could handle a load of other work. Over my lunch break as I was enjoying a light smoked salmon and lettuce snack I pondered tonight’s Panko crusted baked salmon with quinoa rice and kale.
It’s been a few months since I’ve cooked with panko crumbs so my mouth was watering as this was cooking.
- Salmon with the skin on
- Almond flakes
- Fried shallots
- Lemon zest
- In a frying pan heat some grape seed oil and then add the kale, chili and capsicum
- Sautée until the kale has started to wilt
- Add almond flakes and fried shallots
- Cook the salmon in the oven for 12 minutes after coating in grape seed oil and panko crumbs
- Cook some quinoa and rice together
- Plate up the kale, chili, capsicum, almond flakes and fried shallots
- Spoon up some quinoa rice as a bed for the salmon
- Place the salmon on the rice
- Add some lemon zest to the salad and dill to the salmon
- Shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
So this is how I cooked my Panko crusted baked salmon tonight. I like that I was able to incorporate healthful additions like quinoa and kale. The whole meal had a great combination of flavour and crunchy texture. I know some people have said they dislike kale, but when it’s wilted and cooked in a little oil in a nonstick frying pan it takes on the flavours of the other foods it’s cooked with. In this case the chili and capsicum.
If you make this Panko crusted baked salmon please let me know.
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