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To prepare an unforgettable Panko & Coconut Crusted Salmon Fillet, here are the materials needed:
- You need 2 of salmon fillets, skin on (optional),.
- You need 20 g of panko breadcrumbs,.
- Prepare 10 g of golden breadcrumbs,.
- You need 6 g of dessicated coconut,.
- You need 1 pinch of sea salt,.
- Use of Spray cooking oil in a neutral flavour.
After preparing the ingridients, next you are ready to make your 5-star Panko & Coconut Crusted Salmon Fillet by following the instructions on this section:
- 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. :).
A wide variety of panko options are available to you, such as taste, flour. The panko gives a light crust, but it still gets nice and crispy. Dip fish into egg, then into panko, pressing panko into fish. Place fish on cookie sheet, after all fish is coated, spray fish with cooking. Panko is much lighter and crispier than other varieties of breadcrumb, giving Japanese katsu curry cutlets that perfect crispy coating and tempura pieces a little extra bite.
Recipe : Panko & Coconut Crusted Salmon Fillet
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step by step to make Panko & Coconut Crusted Salmon Fillet
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