Salty's Seafood Restaurant Recipes

Panko-Crusted Salmon with Blueberry Vinaigrette

Winner of the Salty’s at Redondo Beach Salmon Recipe Contest 2008
Many Thanks to Vickie Chynoweth of Enumclaw, WA

Salmon:

½ cup Panko
¼ teaspoon Coriander
4 each 6-ounce Salmon fillets - skinned
¼ teaspoon Dry Ginger
1 tablespoon Lemon Zest
¼ teaspoon Kosher Salt
2 tablespoons Olive Oil

Salad:

4 cups Salad Greens
2 tablespoons Pine Nuts - toasted
1 tablespoon Feta Cheese
2 tablespoons Blueberries

Blueberry Vinaigrette:

1 tablespoon Olive Oil
½ teaspoon Kosher Salt
¼ teaspoon Basil
4 tablespoons Blueberry Vinegar
¾ teaspoon Garlic - crushed
3 teaspoon Sugar

Directions:

1. Toast pinenuts and set aside.
2. Mix all ingredients for vinaigrette and set aside.
3. Combine panko, dry ginger, coriander, lemon zest and salt in a shallow dish. Lightly coat both sides of salmon with cooking spray. Dredge both sides of salmon in panko mix.
4. Heat olive oil in a non-stick pan and cook salmon 3 to 4 minutes on both sides or until done.
5. In a bowl toss salad and vinaigrette.
6. Place 1 cup of salad on 4 plates and sprinkle evenly with pine nuts, Feta cheese and blueberries. Top each serving with a salmon fillet.