Panko-Ginger Crusted Salmon + Stir-Fried Snap Peas
January 9, 2011 § 2 Comments
It is Erik again, this time with a recipe for a light and tasty Asian-flavored salmon recipe, and a side dish of snap peas.
First, the fish. This recipe is loosely based on this chip crusted salmon recipe, though it is completely different in the flavor and the texture of the crust. The things you will need are:
Filet of salmon (I used about 3/4 lb)
1 c Panko breadcrumbs
1 tsp salt
Juice of 1/2 to 1 lemon
1-2 tsp toasted sesame oil
1-2 inches fresh ginger, minced
1 tbsp oil for cooking
an extra pinch of salt
I found that 1 cup of crumbs was more than enough for the 3/4 lb filet of salmon. The amounts of other ingredients are sort of up to you. I used about 2 inches of ginger, which I think provided a nice, strong ginger flavor without being overpowering. I ended up using a little over 1/2 of the lemon and 1 tsp of oil, just enough to make the crumbs slightly moist. You should adjust both to your liking. While you are deciding how much of these things you want to use, preheat your oven to 350F.
So mix up your breadcrumbs, salt, ginger, lemon juice, and sesame oil in a bowl, and when the ingredients seem evenly distributed, you are ready to put it on the fish. I picked a glass baking dish, but I’m sure other options would work fine. With about 1 tablespoon of oil (which for me was a mix of mostly canola oil, with a bit of toasted sesame oil thrown in for extra flavor) oil the baking dish, and brush some excess onto the top of the fish. If you want you could throw down a layer of salt and white or black pepper on top of the fish, or drizzle with a little soy sauce if it suits your mood. I just sprinkled a pinch of salt over the fish, and then started piling on the breadcrumb mixture.
Make sure the mixture thoroughly covers the fish: the layer doesn’t have to be too thick, but try to get it so that the the flesh of the fish doesn’t really show through. Then, you are ready to bake.
Bake at 350F until the fish is done to your liking. About 18 minutes (for a fairly thin piece of fish) seems to provide fish that is still medium rare in the center, but I put mine in a little bit longer because I like it cooked just through. Mine was in the oven for about 22 minutes or so, but you will have to adjust to your tastes and the thickness of your fish. You should end up with a moist and flaky piece of fish and some toasty brown breadcrumbs.
Side: Stir-Fried Snap Peas
Now, the side dish. This recipe is really sketchy on amounts because it depends on how many you are serving, but I’ll provide amounts for about 4 persons, with guides to how to adapt the recipe to more or fewer.
Snap peas (enough for however many you are serving, I suggest a solid handful per-person)
1 clove of garlic for every 2 persons, minced
oil for cooking
Sauce, consisting of (to cover about 4 servings of snap peas):
1/4 cup soy sauce
1-2 tsp toasted sesame oil
1 tsp honey or brown sugar, or to taste
1 splash cooking sherry or vermouth (in a pinch, any white will work)
1 tsp of flour, to thicken
This stir fry is really easy, because it is just snap peas and minced garlic. The real star here is the sauce. I use some variant on this sauce for just about every Asian stir-fry dish I make without following an explicit recipe. My amounts here are mostly estimates, as I tend to throw it together by eye, but this should get you started and you should adjust everything to your liking and to the kind of stir-fry you are making.
Random notes about the sauce: basically, you just mix everything together in a small bowl. How sweet it is is really up to you. Try adding a little sugar and taste it, and if you think it needs to be sweeter just add more. I find using sherry or vermouth really heightens the flavors and makes the sauce more interesting, but I’ve done it without and it has come out just fine. To thicken, you’ll want to use flour or cornstarch. I use flour because I find it gives perfectly satisfactory results for this manner of sauce without risking the graininess that cornstarch can add. You should continue to cook the sauce for a minute or two after it thickens, to reduce any floury tastes that might remain (this tip comes from the excellent reference The Joy of Cooking, which I think no-one interested in cooking should be without). However, overcooking seems to cause the sauce to thin again, so if you want the best results you should throw it in just a few minutes before the veggies are done.
So mix the sauce up, trim the ends off the snap peas and pull off the strings, and mince up a couple cloves of garlic. Heat some cooking oil (I used canola, about 1 tbsp for 4-persons-worth of peas) in a frying pan over medium heat, and toss in the garlic. Cook that for a minute or two and put in the snap peas as well. Now you just have to judge the done-ness of the peas. You don’t want them to get brown and wimpy, so I suggest putting in the sauce when some of the peas have started to turn bright green. That way, the sauce should be cooked about when the peas are done. They should be a vivid green in color, and have remained snappy and crisp.
Serve both dishes with a side of brown rice (or another rice of your choice) and enjoy.