Panko-Crusted Asian Salmon
By: Leah Fiedler
Published: Monday, August 20, 2012 - 11:12am

Ingredients




* Salmon
* 1/4 cup Panko (Japanese style bread crumbs)
* Optional: sesame seeds, green onions
Marinade (quantity for 1 pound of salmon)
* 2 tablespoons soy sauce
* 2 tablespoons rice wine vinegar
* 2 tablespoons toasted sesame oil
* 2 garlic cloves, roughly chopped or minced
* 1 tablespoon fresh ginger, grated

Preparation

1 * Preheat oven to 450F (my personal favorite salmon-cooking temperature). 2 * Whisk together marinade ingredients. 3 * Marinade salmon for about 30 minutes. (It works best if you put the salmon in a freezer bag, pour the marinade over the top, and seal) 4 * Take your salmon out of the bag, and shake off any excess garlic pieces that may be clinging to the salmon. 5 * Sprinkle sesame seeds over the salmon (they provide a more toasty flavor if you like that). 6 *  Pat Panko into the top of the salmon, and shake off excess crumbs. 7 * I baked my salmon for 8 minutes (1/2 pound piece). Adjust time up or down depending on whether your pieces are larger or smaller. 8 ** Salmon often gets overcooked, so check it sooner than later! If it's a little under, you can always wrap it in foil for 10-15 minutes to continue cooking. 9 * Rest salmon for about 10 minutes before serving, and then you have a beautiful piece of salmon to dig into...

About

Looking for a protein to pair with my Lightened-Up Fried Rice? Well, look no further! Here's a super easy salmon that features an Asian-inspired marinade and crunchy Panko bread crumbs. The salmon is quick to prepare and cook, and makes for a perfect weeknight meal. 
For full post, see http://foodforthefresh.blogspot.com/2012/08/panko-crusted-asian-salmon.html