Friday, March 6, 2009

Panko macadamia crusted wild salmon

One of my favorite ways to prepare salmon is to bake it with a crust consisting of:

- panko crumbs
- chopped macadamia nuts
- black sesame seeds

First whisk an egg with a little salt and garlic powder in a small bowl. Slice the fish fillet into individual servings. Dip each piece in the egg mixture, then roll in the crust mix and bake on a lightly greased (olive oil) pan at 350 degrees for about 15 minutes. (I know wild salmon is out of season now but it's available frozen.)

I always make a big batch so I have enough for lunch and dinner the next day. When it's cold it can be served over a bed of organic baby greens (dressed with EVOO and balsamic vinegar) to make a delicious salad. Yum!

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