I love salmon and would like to eat more salmon, but I also like flavor and I find most salmon recipe ...tasty, but only when you're eating the top half of the fish. After that it's just hunks of lovely, salmon-y flesh. Which is not a bad thing, but if you would like to eat salmon 2 to 3 times a week then it becomes a problem.
I've tried the typical miso with ginger and brown sugar paste (which I promise to post in the future), putting it in soup, etc. But oh man, this panko and parmesan crusted salmon is something I would eat twice a week! It's full of flavor and easy peasy to make. We had salmon with barley and vegetable tossed with oilve oil and soy sauce. Dinner was ready in a jiffy and it was perfect.
Ingredients
2 Salmon steaks
1 egg
1 cup Panko (Japanes bread crumb found in most Asian and Specialty stores)
Parmesan (shredded, about 1/2 cup)
Sea salt
Fresh ground pepper
1 cup Barley (follow package instruction for cooking)
Brocoli and red pepper (chopped to small pieces)
1 clove garlic
Cooking
Preheat oven to 400 degrees
Wash salmon steaks and pat dry with paper towel
Spread panko crumbs and shredded cheese on wide, shallow plate
Sprinkle sea salt and ground pepper
Dib salmon steak in beaten egg and then on bread crumbs (make sure to do both sides)
Lay salmon on baking tray
Bake for 10 minutes (crumbs will brown)
Turn off oven but leave salmon in for another 5 to 10 mins
Sauteed garlic clove in olive oil
Put in broccoli and red peppers
Sprinkle sea salt and ground pepper
When vegetables look almost ready, quickly stir in cooked, drained barley
Pour everything into a bowl
Drizzle more oilve oil or flax seed oil and soy sauce to taste
Serve!
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