I am certainly not one for tattling, but if cooking salmon ever gives you a hard time, you must let me know. With such innately robust flavors, there is usually very little that needs to be done to it. Lately, I have been on a huge salmon kick, often preparing it for lunch, dinner & even breakfast at times (smoked of course). Sometimes, the sushi lover that I am will even sneak a piece off and go sashmi style before popping it into the pan. Now here we have a recipe that I am completely confident that you are really going to enjoy. This dish is made with whole wheat panko, a touch of S & P and the secret ingredient…..shhhhh……aioli. It’s simple, savory and has a delicious crunch that you are just going to fall in love with!
1/4 cup whole Wheat panko Crumbs
1 red bell pepper seeded and thinly sliced
3 tablespoons your favorite aioli spread
3 pieces center-cut good salmon pieces (about 1 lb.)
1/2 teaspoon Kosher salt
1/4 teaspoon ground pepper
2 tablespoon vegetable oil
1.) Preheat oven to 400 degrees.
2.) Season fish with salt and pepper.
3.) Heat a large cast iron pan or oven-safe skillet with (1) oil until sizzling.
4.) While the pan is heating up, using a pastry brush the top of each fish with 1 tablespoon aioli spread.
5.) Lie fish out on a plate and sprinkle on panko crumbs. Press down so they stick like glue.
6.) Using tongs gently place fish in pan skin side down with peppers and cook till skin starts to crisp up and peppers are tender (Oil may splatter so be mindful)
7.) Transfer just fish to the oven and bake for another 7-8 minutes until fish is opaque in the center.
8.) Remove from oven and plate fish with peppers.