Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, panko & coconut crusted salmon fillet. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Panko & Coconut Crusted Salmon Fillet is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Panko & Coconut Crusted Salmon Fillet is something that I’ve loved my whole life. They are nice and they look fantastic.
Chef Kendra shows you how easy it is to make Panko at home. Subscribe to Chef Kendra's Easy Cooking Channel so you never miss anything new. Panko is a type of breadcrumb made from a special kind of white bread.
To begin with this recipe, we must prepare a few ingredients. You can cook panko & coconut crusted salmon fillet using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Panko & Coconut Crusted Salmon Fillet:
- Make ready 2 salmon fillets, skin on (optional),
- Get 20 g panko breadcrumbs,
- Get 10 g golden breadcrumbs,
- Get 6 g dessicated coconut,
- Take 1 pinch sea salt,
- Get Spray cooking oil in a neutral flavour
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 a Japanese type of bread crumb that is especially light and crunchy, popular with chefs because it doesn't get soggy.
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. :)
This post may contain affiliate links. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts (some brands include the crusts). Panko — Saltar a navegación, búsqueda Cerdo empanado en panko con salsa de piña sobre udon. „Brotmehl") oder Panko Mehl ist ein Paniermehl aus der Brotkrume, welches aus der japanischen. Panko, or Japanese bread crumbs, are coarser than traditional bread crumbs. If you're out, there are a number of easy substitutions from your pantry.
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