THE Recipe with Mala kuhna: Panko-crusted salmon fillet with colorful vegetables

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In collaboration with Mala kuhna we are presenting you with today’s special recipe for Panko-crusted salmon fillet with colorful vegetables. Sounds delicious, right?

So delicious recipe, that it almost hurts! When talking about dishes made with not many ingredients and just a few steps of preparation, it’s always crucial to use the highest quality ingredients you can find.

We used three different colored, homegrown carrots, kale, cauliflower, and wild skinless salmon fillet.  We blanched the vegetables in salted water and then pan-fried them. At the end, e sprinkled a little bit of olive oil and lemon juice on them.

Since the salmon was skinless (and skin is my favorite part of salmon)we chose to bread one side with panko breadcrumbs. Firstly salt the fillet, then put one side into flour, then egg and last but not least – panko crumbs. Fry slowly on the breaded side. When golden brown, flip for 30 seconds. Done! Oh God! The contrast between the tender, juicy salmon and crispy panko crust is out of this world!

You are ready to serve, quick and easy! This recipe is truly a beyond delicious dish, you can prepare in just 10 minutes.

THE INGREDIENTS:

  • Skinless wild salmon fillet
  • Panko breadcrumbs
  • Eggs
  • Soft flour
  • Kale
  • Carrots
  • Cauliflower
  • Olive oil
  • Lemon juice
  • Butter

THE METHOD:

  1. To make sure the vegetables are cooked yet crunchy, use the method of blanching. Blanche the vegetables in order of how long a particular one takes to Blanche. Start with the one that takes the longest. In our case, e blanched the carrots for 3 minutes, cauliflower for 1 minute and kale for just 30 seconds. It’s important to put immediately the blanched vegetables into ice-cold water. That stops the process of cooking and ensures our vegetables stay crunchy and colorful.
  2. Salmon should always be fried on the skin side for 70% of the time. And in this case it’s no different. That is the only way to make sure the crust is golden brown and the meat stays tender and juicy. We recommend keeping the salmon just a bit pink, like a quality steak. Because not all fillets come in the sizes, you can help yourself by keeping an eye on the edges of the fillet. When these turn white, it’s a good time flip it and fry the other side for a couple of seconds.

The recipe is also available in Slovene, click here.

For more information on the recipe watch the video and for more interesting content, follow Mala kuhna on Instagram.