Meeting my requirements for easy, quick and delicious, this salmon recipe is one of my favorites. Panko breadcrumbs are a flaky variety used in Asian, partiularly Japanese cooking. The bread is made by passing an electric current through the dough making breads without crusts which are airier and crisper then western breads. The Japanese first learned to make bread from the Portuguese and panko is derived from pâo which is Portugese for bread. Served here with a little sushi ginger, baby bok choy and a wild rice blend. Be sure that the dish is cooked quickly so not to dry out the fish.
1 pound skinless, boneless salmon fillets
1 large egg
3 tablespoons water
1/3 cup flour
2 cups Panko (Japanese breadcrumbs)
Vegetable oil for frying
Salt and pepper to taste
Sliced lemons and chopped parsley for garnish.
Cut the salmon into four individual serving pieces,
Beat the egg, water and salt & pepper,
Dreg the fillets in the flour and shake off excess, then dip in egg coating well,
Coat the piece with the breadcrumbs and pat to make the breadcrumbs adhere to the fish,
Heat the oil in a saute pan and when very hot add the fish and cook quickly (about 2 to 3 minutes). It is important not to overcook the fillets. Drain on paper towels and serve immediately. Garnish parsley, sushi ginger and lemon wedges.