Panko fried salmon is the perfect dish when I long for something healthy and Asian. The Asian kitchen is my favorite and it’s an easy one to learn too.
This dish is easy to prepare in advance. All you need to do is to pickle the veggies beforehand and then just cook some rice and fry the salmon. Easy as that!
You need: (Serves 4 persons)
- 600 gram skinless salmon filet
- 2 large eggs
- 2 tbsp olive oil
- 2 cups Panko (Japanese breadcrumbs)
- Rice of your choice (I prefer basmati or sushi rice)
- 2 Carrots
- 2 Red onions
- Swiss chard
- 1/2 fresh cucumber
- 1-2 Lime
- 2 tsp Sugar
- 2-3 tbsp rice vinegar
- 1 cup white vinegar
- Pinch of dried chili flakes
- 2 tsp salt
- Salt and Pepper
- Japanese soy sauce
1. Slice carrots with a peeler. Put them in a bowl and add 2-3 tbsp rice vinegar, juice from half a lemon and 1/2 tsp salt. Put aside meanwhile you prepare the rest.
2. Place white vinegar, sugar, 1 tsp salt and chili flakes in a sauce pan over medium-high heat. Bring to the boil. Reduce to low. Simmer uncovered for 5 mins. Peel onions and thinly slice into rings. Place them in the saucepan and let cool off for some hours in the refrigerator. (They last for 2 weeks in the refrigerator).
3. Wash cucumber and swiss chard and put aside.
4. Preheat oven to 200 degrees Celsius. Combine the panko, olive oil, 1/2 tbsp salt and pepper in a frying pan and toast over medium heat until golden brown. Transfer to a shallow dish and allow to cool.
Cut the salmon filet into blocks of approximately 4×7 cm and 0.5 cm width. Sprinkle salt and pepper on both sides. Dredge each piece in the flour to coat completely. Then dip into the egg and finally coat with the toasted panko. Make sure the panko cover properly.
Place the salmon on a prepared baking sheet. Bake at 200 degrees Celsius until cooked through. Roughly 20-25 mins.
5. Cook the rice of your choice
6. Add rice in the bottom of the bowl. Then place the panko fried salmon on one side. Along with all the delicious veggies and the pickled ones you prepared before.