Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, panko & coconut crusted salmon fillet. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chef Kendra shows you how easy it is to make Panko at home. Panko is the Japanese word for "bread crumbs." Many Asian specialty stores carry panko, and it is also available in some conventional grocery stores, especially those in urban areas. Panko is a type of breadcrumb made from a special kind of white bread.
Panko & Coconut Crusted Salmon Fillet is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Panko & Coconut Crusted Salmon Fillet is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook panko & coconut crusted salmon fillet using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Panko & Coconut Crusted Salmon Fillet:
- Get salmon fillets, skin on (optional),
- Take panko breadcrumbs,
- Prepare golden breadcrumbs,
- Get dessicated coconut,
- Take sea salt,
- Take Spray cooking oil in a neutral flavour
Panko is a Japanese type of bread crumb that is especially light and crunchy, popular with chefs because it doesn't get soggy. Find Panko ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the. This Panko-Crusted Tilapia is super tasty.
Instructions to make Panko & Coconut Crusted Salmon Fillet:
- In a small bowl add the golden breadcrumbs, panko breadcrumbs, dessicated coconut and pinch of salt to season. Combine together.
- Heat up a frying pan over a medium high heat. Spray in some oil and fry the salmon fillets skin side down until crispy. Remove from the pan. Turn the heat down lower.
- Spray the salmon with some oil and pat the breadcrumbs all over the fillets so it sticks.
- Return the fillets to the pan skin side up, and gently fry on a low heat for a few minutes until all sides are golden and the fish is cooked through, (you'll need to turn them over onto each side carefully, discarding any fallen breadcrumbs so they don't catch and burn). Remove from the pan and serve up. :)
Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet. A wide variety of panko options are available to you, such as taste, flour. Japanese bread crumbs, called panko, are bright white, and their large flakes result in a rough, crunchy texture. This post may contain affiliate links.
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