June 5th, 2013

Panko Crusted Salmon with Quickest Avocado Relish

OneHungryMama panko crusted salmon

And so it begins: quick dinners that can also be made without creating too much heat in the kitchen.

While I admit that this recipe requires you to turn on the oven, it’s only for a few minutes and to allow you to walk away from the stove.

Walk. Away. From. The. Stove.

Sold?

This recipe is as simple as simple can be, but you can jazz it up by adding spices to the panko. Fresh or dried dill, lemon zest—anything along those lines will work.

Me? It’s all about keeping it super simple these days. And this hits the spot.

Panko Crusted Salmon with Quickest Avocado Relish
(Can be shared with kids 8+ mos)*
Serves 4

2 egg whites, whisked
3/4 cup panko breadcrumbs
Salt and freshly ground pepper, to taste
4 (6-ounce) salmon fillets
2 tablespoons olive or grape seed oil
1 cup grape tomatoes, halved or quartered, depending on size
1 avocado, peeled, pitted and cubed
4-5 large basil leaves, washed and cut into a thin chiffonade
Juice of 1/2 a lemon

1. Preheat oven to 450 degrees. Set up a breading station by adding egg whites to a shallow bowl and panko crumbs, seasoned with salt and pepper, to another. Dip fish in egg whites and dredge in panko, pressing the crumbs onto the fish.

2. Heat oil in a large ovenproof frying pan set over medium-high heat; swirl to coat. Add fish to pan and cook for about 3 minutes, until browned and crispy. Turn fish over, turn stovetop heat off, and place the pan in the preheated oven. Bake fish for 7-10 minutes, until cooked through.

3. While the fish is in the oven, combine tomatoes, avocado, basil and lemon juice in a bowl. Season with salt and pepper and toss to coat. Serve spooned over fish.

*Note: This is an easy dish to share with your little eaters. Just flake the fish and mash the avocado. If kiddo is managing chunks, cut the tomatoes into age appropriate bite sizes and include those, too.

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