Thursday, September 20, 2007

Panko-crusted Salmon

In our quest to eat better, I've been furiously pouring through our cabinets and freezer looking for healthy dietary options.

Here's one I cooked up last night.

Panko-crusted Salmon with stir-fried bok choy

1 lb. salmon filets
1/4 c. extra virgin olive oil
2 T. sesame oil (olive oil would work, too)
1 T. kosher salt, divided
1 T. black pepper
1/2 c. panko (Japanese-style bread crumbs)
1 t. paprika
1 t. ginger

1 head of bok choy, chopped

1 3/4 c. water
2 cups, brown rice (instant is great for people who don't have the patience to sit around for 45 minutes whilst their rice is cooking, like me)

Preheat oven to 350.

Heat 2 T. of olive oil in a skillet under hot. In a saucepan, boil the 1 3/4 cups of water with a pinch of kosher salt.

Combine salt, pepper, paprika, ginger and panko in a gallon-sized bag or medium-sized mixing bowl. In a separate bowl, coat the filets in olive oil. Dredge the filets in the panko mixture. Place gently into the skillet and sear the salmon on each side for about 90 seconds.

Place the seared filets on a baking sheet and bake for about 10 minutes (eyeball it).

While the fish is baking, stir the rice into the boiling water and let simmer for 8-10 minutes, or until the water is absorbed and the rice is fluffy.

As the rice is cooking, heat the sesame oil in a skillet until hot. Add the bok choy and stir constantly, sprinkling a little kosher salt in the skiller as you stir. Cook for 3-4 minutes.

Serve the salmon on a bed of bok choy, with the rice on the side. This meal is great with iced green tea, Sauvignon Blanc or heck, even a light red like Beaujolais.


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