Panko crusted anything is good. I’ve done it on salmon before but as a cheat using olive oil as an adherent. Tonight, I used the old fashioned plain flour and egg method to crumb (or bread as American cooks seem to say) the salmon.
Panko crusted anything is good. I’ve done it on salmon before but as a cheat using olive oil as an adherent. Tonight, I used the old fashioned plain flour and egg method to crumb the salmon.
- 1 piece Salmon (tail end)
- ½ cup Plain flour
- 1 piece Egg
- 1 splash Full cream milk
- ½ cup Panko breadcrumbs
- 4 tablespoons Olive oil
Add the flour to the plastic bag the salmon is wrapped in and coat the salmon in flour.
Beat the egg in the milk and bathe the floured salmon in the egg-milk mixture.
Coat the salmon in the Panko breadcrumbs and allow the salmon to cool in the refrigerator for about 5 minutes.
Heat up a frying pan and add the olive oil.
Gently lay-in the salmon skin side down and shallow fry, agitating occasionally to ensure it doesn’t stick to the frying pan.
After a few minutes turn the salmon over and finish cooking. It will probably take five minutes in total.
Allow the salmon to rest for a minute or two.
Plate up with whatever vegetables you want.
Shoot a photograph and eat the salmon and enjoy the moist tender flaky flesh in your mouth along with the crispy crunch of the Panko crumbs.
Hope the photograph looks good and then blog about it and hope some more that people will share the recipe on social media.
Can I crumb other things?
Yep, you can crumb any meat and even vegetables.
Could I deep fry rather than shallow fry the salmon?
Sure, I don’t think it would be as nice though nor as easy to control the cooking. But I’m all for deep frying anything.
Is there a vegetarian version?
Of salmon? No. There’s no vegetarian version of salmon. You could crumb a piece of tofu or a mushroom rissole if that is what you want.
What else did you eat today?
For breakfast, I had a jalapeño Spam and smoked cheddar sausage roll.
For lunch, I had leftover spicy asparagus soup.