melissa-dallas
Well-known member
PANKO SALMON
1 1/4 cups Mae Ploy Sweet Chilli Sauce
Juice from 1 orange
Juice from 1 lime
1/4 cup seasoned rice vinegar
4 (8-ounce) salmon fillets, at least 1 inch thick, skin removed
2 cups panko (Japanese bread crumbs)
2 tablespoons melted butter
4 lemon wedges
Vegetables to serve 4
Preheat oven to 375 F.
Combine Mae Ploy with citrus juices and vinegar in a Pyrex pan. Place salmon in the sauce, turn to coat both sides, cover and refrigerate for up to 30 minutes.
Pour panko crumbs on a large platter or wax paper. Remove salmon fillets from the sauce without removing excess sauce. Place on the crumbs and turn to coat both sides. Press so coating adheres to the fish. Transfer to a foil-lined baking sheet. Drizzle evenly with melted butter.
Bake about 18 minutes. Cooking time may vary depending on the thickness and cut of the fish.
While the fish cooks, reheat or stir-fry the vegetables in light olive oil. Season with salt and pepper. Place fillets on warm plates surrounded by the vegetables.
Makes 4 servings.
PER SERVING (fish only): Calories 682 (32% fat), Fat 23 g (7 g sat), Cholesterol 158 mg, Sodium 896 mg, Fiber 3 g, Carbohydrates 54 g, Protein 59 g
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1 1/4 cups Mae Ploy Sweet Chilli Sauce
Juice from 1 orange
Juice from 1 lime
1/4 cup seasoned rice vinegar
4 (8-ounce) salmon fillets, at least 1 inch thick, skin removed
2 cups panko (Japanese bread crumbs)
2 tablespoons melted butter
4 lemon wedges
Vegetables to serve 4
Preheat oven to 375 F.
Combine Mae Ploy with citrus juices and vinegar in a Pyrex pan. Place salmon in the sauce, turn to coat both sides, cover and refrigerate for up to 30 minutes.
Pour panko crumbs on a large platter or wax paper. Remove salmon fillets from the sauce without removing excess sauce. Place on the crumbs and turn to coat both sides. Press so coating adheres to the fish. Transfer to a foil-lined baking sheet. Drizzle evenly with melted butter.
Bake about 18 minutes. Cooking time may vary depending on the thickness and cut of the fish.
While the fish cooks, reheat or stir-fry the vegetables in light olive oil. Season with salt and pepper. Place fillets on warm plates surrounded by the vegetables.
Makes 4 servings.
PER SERVING (fish only): Calories 682 (32% fat), Fat 23 g (7 g sat), Cholesterol 158 mg, Sodium 896 mg, Fiber 3 g, Carbohydrates 54 g, Protein 59 g
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