Panko Salmon
By: Giangi Townsend
Published: Sunday, August 12, 2012 - 7:25am

Ingredients




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

Preparation

1 Preheat the oven at 375°. 2 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. 3 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. 4 Place over aluminum foil covered cookie sheet. 5 Bake in the oven for 20 minutes, or until the salmon are done.

About

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!