Panko-crusted Salmon

I adapted this recipe from one of my favorite food blogs, Simply Recipes. I had the pleasure of meeting Elise, who writes this lovely blog in January 2007 at the Fancy Food Show in SF. She was quite delightful, and she and I exchanged correspondence because at the time I was working as PR Manager for Niman Ranch. I digress (quite easily in fact).

Here’s Elise’s Recipe, and then I’ll tell you how I adapted it.

Elise’s Panko-crusted Salmon
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz)
Salt and pepper to taste
2 Tbsp honey mustard or sweet-hot mustard
2 teaspoons chopped fresh thyme
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley
1/2 teaspoon Hungarian sweet paprika

My Version of Panko-crusted Salmon
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz)
Salt and pepper to taste
2 Tbsp Emerald Isle Onion Dill Horseradish Dip
1 Tbsp Wasabi Tamari sauce
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley

Method
1 Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

2 Spoon a dollup of dill horeradish dip and a little wasabi tamari sauce. In another small bowl, mix the panko with 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).

3 Using a small spoon, spread the dill horeradish dip on the salmon; top with the bread crumb mixture.

4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Serves 4. Or two ladies and one husband who likes his wife’s cookin’. 🙂