Panko & Coconut Crusted Salmon Fillet. Panko is lighter and flakier than regular breadcrumbs. It's perfect as a coating for fried foods because it absorbs less oil and grease, making the end result not quite as heavy as a regular breading. Panko is also used as a crumb topping for baked pasta recipes, casseroles, and macaroni and cheese.

They are essentially just a type of bread crumbs, traditionally used in Asian-style dishes to provide a light breaded coating to your dish. One feature you may notice about panko is that it's white or very pale ivory. It was once made with a special white bread, but now, according to the New York Times, Japanese panko-makers use "machines that spray unbaked bread dough directly onto heated iron sheets and bake it into shards." Panko crumbs are flaky and light as a cloud. You can Cook Panko & Coconut Crusted Salmon Fillet using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Panko & Coconut Crusted Salmon Fillet

Lets Go Prepare 2 of salmon fillets, skin on (optional),.
It's 20 g of panko breadcrumbs,.
What You needis 10 g of golden breadcrumbs,.
What You needis 6 g of dessicated coconut,.
What You needis 1 pinch of sea salt,.
It's of Spray cooking oil in a neutral flavour.

They create a crispy coating on just about anything that needs a little crunch -- from chicken tenders to breaded veggies and baked casseroles. You can also use panko in place of breadcrumbs to help bind meatballs, tuna or rice cakes, meatloaves, and veggie burgers. PANKO Kikkoman Panko Bread Crumbs are made fresh from specially baked, crustless bread. With an oblong shape, Panko crumbs are larger, crispier and lighter, so they coat without "packing" like regular bread crumbs, allowing foods to stay crispier longer.

Panko & Coconut Crusted Salmon Fillet step by step

In a small bowl add the golden breadcrumbs, panko breadcrumbs, dessicated coconut and pinch of salt to season. Combine together..
Heat up a frying pan over a medium high heat. Spray in some oil and fry the salmon fillets skin side down until crispy. Remove from the pan. Turn the heat down lower..
Spray the salmon with some oil and pat the breadcrumbs all over the fillets so it sticks..
Return the fillets to the pan skin side up, and gently fry on a low heat for a few minutes until all sides are golden and the fish is cooked through, (you'll need to turn them over onto each side carefully, discarding any fallen breadcrumbs so they don't catch and burn). Remove from the pan and serve up. :).

Their delicate, crisp texture makes them the ideal choice for baked or fried foods. Panko is a type of flaky breadcrumb. It's commonly used in Asian cuisine, although it has become more popular and widely available in Western cooking. What sets it apart from standard breadcrumbs is its texture and the type of bread that's used. Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu.