They are essentially just a type of bread crumbs, traditionally used in Asian-style dishes to provide a light breaded coating to your dish. One feature you may notice about panko is that it's white or very pale ivory. It was once made with a special white bread, but now, according to the New York Times, Japanese panko-makers use "machines that spray unbaked bread dough directly onto heated iron sheets and bake it into shards." Panko crumbs are flaky and light as a cloud.
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, panko & coconut crusted salmon fillet. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Panko & Coconut Crusted Salmon Fillet is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Panko & Coconut Crusted Salmon Fillet is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook panko & coconut crusted salmon fillet using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Panko & Coconut Crusted Salmon Fillet :
- Get 2 of salmon fillets, skin on (optional),.
- Prepare 20 g of panko breadcrumbs,.
- Take 10 g of golden breadcrumbs,.
- Prepare 6 g of dessicated coconut,.
- Get 1 pinch of sea salt,.
- Get of Spray cooking oil in a neutral flavour.
They create a crispy coating on just about anything that needs a little crunch — from chicken tenders to breaded veggies and baked casseroles. You can also use panko in place of breadcrumbs to help bind meatballs, tuna or rice cakes, meatloaves, and veggie burgers. Panko is a type of flaky breadcrumb. It's commonly used in Asian cuisine, although it has become more popular and widely available in Western cooking.
Steps 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. :).
What sets it apart from standard breadcrumbs is its texture and the type of bread that's used. Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts, says Pam Becker, media representative for Progresso, which makes both types. To get panko's distinctive crunchy texture, start by using crustless bread. Shred the bread into coarse, flaky pieces and spread the crumbs on a rimmed baking sheet.
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