Panko Salmon


4 -6 ounces fillets of salmon, skinless
2 tablespoons mayonnaise
2 tablespoons maple syrup
1 cup panko
1 cup bread crumbs
1 tablespoon olive oil
Salt and peppers
Sage, Marjoram, Rosemary chopped fine, or dry


Preheat the oven at 375°.
In a small skillet over medium heat, heat over medium high the olive oil and add the bread crumbs. When the crumbs are roasted to a golden brown, remove from the heat and set aside. In a plate mix together the mayonnaise and the maple syrup. In another flat plate mix together the panko, breadcrumbs, salt and pepper, sage, marjoram and rosemary.
Coat the salmon fillets with the mayonnaise maple syrup mix and remove any excess. Roll them in the panko-breadcrumbs mixture, making sure that the fillets are nicely cover.
Place over aluminum foil covered cookie sheet.
Bake in the oven for 20 minutes, or until the salmon are done.


I wanted to prepare an elaborate meal last night, but time got the best of me, and having a huge lunch did not help matters. As I was staring at the salmon fillets and the panko, I knew I wanted something different that the usual panko-egg mixture fry fish.

Refrigerator door wide open and staring at the content, act that I do quite often and I believe everyone around me think I am doing it to keep cool, the mayonnaise and maple syrup stared back at me. Why not? After all I use the mayonnaise to soften chicken, and the maple syrup gives that sweet taste to any sauces. In a dish the two ingredients went.

For the panko was a simple mixing of my favorite herbs, but I am sure any herbs will do. The bread crumbs idea is from a recipe that I prepared a while back and I liked the texture of it.

The preparation was easy, the oven did it all, and I had time to prepare a crisp green salad with a lemon vinaigrette. The salmon was nicely tender and the panko mixture was perfect to the bite.

Bon Appetit!


Sunday, August 12, 2012 - 7:25am


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