Prep 15 mins
Cook 20 mins
This recipe was something I saw on Iron Chef but I have modified it to fit my taste. It is a fantastic mixture of textures. The crust is primarily made up of Panko,a Japanese breadcrumb that I am really amazed by. You can find it in pretty much any grocery store. The marinade for the fish is something I discovered when I lived in Santa Cruz, CA. It’s called Soy Vay and is now available in any grocery store. It is a ginger, sesame, soy, garlic mixture and it is FULL of flavor.
- 2 salmon fillets, skin removed
- 1⁄2 cup asian sesame dressing, Ken's
- 1⁄2 cup panko breadcrumbs
- 2 tablespoons roasted unsalted peanuts, chopped
- 2 tablespoons sweetened flaked coconut
- Preheat oven to 400°.
- Place fish in plastic bag or glass dish with Marinade. Let sit in fridge for at least 1 hour.
- Mix panko, peanuts and coconut in a shallow dish.
- Dredge on side of the fillets in the panko mixture.
- In an oven safe skillet, heat 1 Tbsp olive oil on medium high heat.
- Place fish in skillet, panko side down, but be careful--it will splatter a bit.
- Leave the fish to sizzle away for 3 minutes. Do not move it.
- Flip the fish over and place entire pan in the oven for 15 minutes.
This is easy and tasty, and something a little different. I used Kraft Light Asian Sesame dressing and adjusted the baking time to about 10 minutes. I will easily make this again. Made for My-3-Chefs event.