Monday, September 23, 2013

Pan Seared Salmon

291.  Fresh salmon fillets pan seared in a light panko crumb with fresh parsley.  A dash of lemon squeezed across the top and served sizzling hot on your plate.
This method is a process that makes for quick preparation along with boiled potatoes tossed with butter and fresh dill weed chopped and boiled carrots.  It's light, tasteful, very satisfying.

Purchase several pounds of fresh salmon.  You can be sure your fish is fresh if there is no smell to your fish and it is wet not filmy slimy.
Rinse the salmon, patting dry with paper towels. Cut into steaks. 
prepare an egg wash in a shallow bowl.  In a separate shallow bowl place 1 cup panko bread crumbs, salt and pepper, garlic salt, tablespoon of chopped fresh parsley, 1/2 tsp lemon zest.
Heat a skillet with olive oil till sizzling.  Dip each top and bottom of salmon pieces in the egg wash then in the panko breading.  Place coated salmon in hot pan skin side down.  Saute on medium heat till you begin to see the dark pink turn light.
Immediately place under high broiler till crumbs have toasted and center is light pink.
Plate immediately and serve with complimentary sides.  Finish with a squeeze of fresh lemon.
"Why does Sea World have a seafood restaurant??  I'm halfway through my fish burger and I realize, Oh my...I could be eating a slow learner."
~Lyndon B. Johnson (1908-1973)

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