[Mommy Vegan]MommyVegan Cook Oishi Panko & Coconut Crusted Salmon Fillet For Vegan's Friend

Panko & Coconut Crusted Salmon Fillet. Chef Kendra shows you how easy it is to make Panko at home. Subscribe to Chef Kendra's Easy Cooking Channel so you never miss anything new. Panko is lighter and flakier than regular breadcrumbs.

Panko are Japanese bread crumbs, which are coarsely ground and tend to be light and crispy. The flaky structure of panko ensures. Several things set panko aside from regular bread crumbs. You can Cook Panko & Coconut Crusted Salmon Fillet using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Panko & Coconut Crusted Salmon Fillet

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

The first thing is the coarse grind, which creates bread crumbs which are more like flakes than crumbs. Panko has a light, airy, and delicate texture that helps it crisp as it cooks. The texture of panko makes it especially wonderful for fried food because it absorbs less On its own, panko has little to no flavor. It can be used as a crunchy topping to add texture to baked casseroles, like macaroni and cheese, as a.

Panko & Coconut Crusted Salmon Fillet step by step

1. In a small bowl add the golden breadcrumbs, panko breadcrumbs, dessicated coconut and pinch of salt to season. Combine together..
2. 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..
3. Spray the salmon with some oil and pat the breadcrumbs all over the fillets so it sticks..
4. 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. :).

Panko is a Japanese type of bread crumb that is especially light and crunchy, popular with chefs because it doesn't get soggy. What I love about this way of preparing salmon is that the panko topping seems to hold in the salmon's moisture while roasting, so the salmon doesn't get dried out at all. Extra crispy and delicious, panko fried chicken is always a crowd favorite because of its flaky and crunchy texture. A lighter version of fried fish because its baked. The panko gives a light crust, but it still gets nice and crispy.