Panko-Fried Salmon with Lemon-Lime Vinaigrette
A classic salmon fillet made more satisfying with a tasty crust crafted from Japanese-style breadcrumbs called panko, and infused with the subtle heat of Anaheim chilies.
Ingredients3 Anaheim chili peppers
1 large egg yolk
2 teaspoons Dijon mustard
2 small garlic cloves, peeled
1/4 teaspoon kosher salt
4 4-ounce skinless salmon fillets
1 cup panko (Japanese-style breadcrumbs, available in Asian markets)
1 tablespoon canola oil
chopped fresh cilantro or parsley (optional)
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 cup canola oil
Nutrition FactsPer serving: 413 calories, 52% fat (24 g; 2.8 g saturated), 22% carbs (23 g), 26% protein (26 g), 2 g fiber, 75 mg calcium, 2.4 mg iron, 458 mg sodium.
1. Place chilies in an aluminum foil-lined baking pan. Broil on high for 3 minutes on each side or until browned and blistered on all sides. Remove pan from oven, allow chilies to cool slightly, then transfer to a zip-top plastic bag; seal and let stand for 10 minutes. Using plastic gloves, stem, peel, seed, and coarsely chop the chilies. Transfer chopped chilies to a small food processor or blender, then add egg yolk, 2 teaspoons Dijon mustard, garlic, and 1/4 teaspoon salt. Process until smooth.
2. Place salmon fillets in a baking dish. Spoon chili mixture over fish; turn fish to coat all sides. Cover and chill in the refrigerator for 30 minutes, turning occasionally.
3. While the fish is chilling, prepare the vinaigrette: Combine the lemon juice, lime juice, honey, black pepper, 1 teaspoon mustard, 1/2 teaspoon salt, and 1/4 cup oil; stir with a whisk until blended.
4. Remove the salmon fillets from the refrigerator. Place panko in a shallow bowl, and dredge the fillets in the panko one at a time, gently pressing the salmon into the crumbs to thoroughly coat all sides.
5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place salmon in pan, being careful not to overcrowd the pan, and cook for 5 minutes on each side or until fillets are golden brown. Transfer salmon to a serving platter. Just before serving, drizzle 1 tablespoon of vinaigrette over each salmon fillet. Garnish with cilantro or parsley, if desired.