Crispy Salmon with Panko

Crispy salmon with panko is a delicious dish that combines the delicacy of salmon with the crunchiness of panko, a type of Japanese breadcrumb. I will provide you with a version with an Italian twist. Here are the ingredients and procedure:

Ingredients

• 4 salmon fillets (about 150-200 g each)
• 100 g of panko (Japanese breadcrumbs)
• 2 tablespoons of extra virgin olive oil
• Grated zest of 1 organic lemon
• 1 tablespoon of freshly chopped parsley
• Salt and pepper to taste
• 2 tablespoons of mustard (optional for marinating)
• 1 finely chopped garlic clove (optional)

Preparation

1. Preheat the oven to 200°C (convection mode if available).
2. In a bowl, mix the panko with the lemon zest, chopped parsley, a little salt and pepper, and the extra virgin olive oil until you have a homogeneous mixture.
3. If you wish to add an extra layer of flavor, you can marinate the salmon fillets with mustard and chopped garlic for about 15-30 minutes in the refrigerator.
4. Place the salmon fillets on a baking sheet lined with parchment paper.
5. If you have chosen to marinate the salmon, gently pat dry the surface before proceeding.
6. Cover the surface of each fillet with the panko mixture, pressing lightly so it adheres well.
7. Bake for 12-15 minutes or until the panko is golden and crunchy, and the salmon is cooked but still moist inside.
8. Serve the crispy salmon with panko hot, accompanied by lemon wedges and, if you wish, by a fresh green salad or a portion of grilled vegetables.

Curiosity

Panko is used in Japan to breadcrumb food before frying: it gives a unique crunchiness and incomparable lightness compared to traditional breadcrumbs. This crispy coating is ideal for enhancing the delicacy of a fatty and flavorful fish like salmon.

For a perfect pairing, you might serve this dish with a fresh and fruity Italian white wine, like a Pinot Grigio or a Vermentino, which complement the richness of the salmon well.