2 6oz pieces of skinned salmon
3/4 C panko
1 T mayo
2 T milk
tabasco or other hot sauce
Old Bay Seasoning or Emeril’s Spice
1 mango, small dice
1-2 tomatillos, ditto
1/4 C red onion, same deal
3 T finely chopped cilantro
1-2 T lime juice, or to taste
honey, salt, and cayenne pepper to taste
Preheat oven to 475. Line a cookie sheet with aluminum foil. Place panko in a flat dish or plate and season with spice mix to taste. Whisk mayo and milk with tabasco – you want the consistency slightly thicker than buttermilk. Coat each piece of salmon in mayo mixture, and then roll in panko to coat thoroughly. Place on baking sheet and cook for 11-13 minutes depending on how pink you like your salmon.
Meanwhile, combine the salsa ingredients and season to taste. If you have a jalapeno lying around, it can be really good in the salsa as well. Serve over jasmine rice. Delish!
It looks great. I have only used panko once a really long time ago and sort of forgot about it but I love salmon and this looks like a wonderful way to fix it.
Panko is genius! It’s crunchy like tempura but fat free. I use it on pork chops as well.