Panko Crusted Salmon in Lemon Cream Sauce
4 fresh salmon fillets
2 cups Panko breadcrumbs
1 cup half and half or cream
salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
Preheat oven to 350 degrees. If you have salmon fillets that still has the skin you will need to remove it or ask to have it removed at your seafood counter before purchasing. Place cream or half and half in a bowl and add the fillets to soak or marinade. Set aside for about 10 minutes.
In a large oven proof skillet, melt butter and olive oil over medium high heat. In a separate shallow bowl or pan, add your Panko and dredge the salmon fillets making sure to completely coat both sides well. I usually pack it on with my hands. Lay the fillets in the skillet and turn down your heat to medium so that you can brown your fillets on each side. Make sure you keep checking them as Panko can burn quickly....I usually cook mine for only about 2 minutes per side. You only want a light crispy golden crust on each side. Once you have browned the salmon to your liking, set skillet in the oven for no longer than 10 minutes until salmon is light and flaky in the middle.
Sticky Rice
2 cups long-grain white rice
3 cups water
1/2 teaspoon salt
Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly. Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes. Do not stir the rice as it cooks. Next, reduce your heat to low, cover your pot, and cook until rice is tender and water is fully absorbed, about 15 minutes. NOTE: You can buy frozen sticky rice already prepared and you can just pop it in the microwave for perfect sticky rice. .
Lemon Cream Sauce
1 cup heavy cream
2 teaspoons fresh lemon zest
1/2 teaspoon of lemon pepper
1 teaspoon honey
1 teaspoon minced parsley
½ teaspoon kosher salt
Place the cream in a small saucepan over medium heat- reduce by half. Add the remaining ingredients, and taste for seasoning. Pour sauce around sticky rice on dish for dipping with each bite!
Photograph is copyrighted and the property of ©Welcome Home. Please feel free to share by ONLY using the Share button that Facebook has provided. Do not download my photo and recipe.
This is by far one of my personal favorites of all the recipes I share here at Welcome Home. I love the tender moist salmon with it's light and crispy panko coating. The sticky rice is perfect mixed with the rich lemon cream sauce. It is just awesome. Now that's not to say I don't have other recipes that I love to make and eat...but most cooks don't love their own cooking as much as others do. In this case, I can honestly say that this is one of my favorites! Click on photo for drool mode! Panko Crusted Salmon in Lemon Cream Sauce 4 fresh salmon fillets (I buy Sockeye salmon at Costco) 2 cups Panko breadcrumbs 1 cup half and half or cream salt and pepper to taste 2 tablespoons butter 1 tablespoon olive oil Preheat oven to 350 degrees. If you have salmon fillets that still has the skin you will need to remove it or ask to have it removed at your seafood counter before purchasing. Place cream or half and half in a bowl and add the fillets to soak or marinade. Set aside for about 10 minutes. In a large oven proof skillet, melt butter and olive oil over medium high heat. In a separate shallow bowl or pan, add your Panko and dredge the salmon fillets making sure to completely coat both sides well. I usually pack it on with my hands. Lay the fillets in the skillet and turn down your heat to medium so that you can brown your fillets on each side. Make sure you keep checking them as Panko can burn quickly....I usually cook mine for only about 2 minutes per side. You only want a light crispy golden crust on each side. Once you have browned the salmon to your liking, set skillet in the oven for no longer than 10 minutes until salmon is light and flaky in the middle. Sticky Rice 2 cups long-grain white rice 3 cups water 1/2 teaspoon salt Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly. Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes. Do not stir the rice as it cooks. Next, reduce your heat to low, cover your pot, and cook until rice is tender and water is fully absorbed, about 15 minutes. NOTE: You can buy frozen sticky rice already prepared and you can just pop it in the microwave for perfect sticky rice. It's called InnovaAsian Frozen Sticky Rice and you can find it at Wegmans. Lemon Cream Sauce 1 cup heavy cream 2 teaspoons fresh lemon zest 1/2 teaspoon of lemon pepper 1 teaspoon honey 1 teaspoon minced parsley ½ teaspoon kosher salt Place the cream in a small saucepan over medium heat- reduce by half. Add the remaining ingredients, and taste for seasoning. Pour sauce around sticky rice on dish for dipping with each bite!
4 fresh salmon fillets
2 cups Panko breadcrumbs
1 cup half and half or cream
salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
Preheat oven to 350 degrees. If you have salmon fillets that still has the skin you will need to remove it or ask to have it removed at your seafood counter before purchasing. Place cream or half and half in a bowl and add the fillets to soak or marinade. Set aside for about 10 minutes.
In a large oven proof skillet, melt butter and olive oil over medium high heat. In a separate shallow bowl or pan, add your Panko and dredge the salmon fillets making sure to completely coat both sides well. I usually pack it on with my hands. Lay the fillets in the skillet and turn down your heat to medium so that you can brown your fillets on each side. Make sure you keep checking them as Panko can burn quickly....I usually cook mine for only about 2 minutes per side. You only want a light crispy golden crust on each side. Once you have browned the salmon to your liking, set skillet in the oven for no longer than 10 minutes until salmon is light and flaky in the middle.
Sticky Rice
2 cups long-grain white rice
3 cups water
1/2 teaspoon salt
Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly. Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes. Do not stir the rice as it cooks. Next, reduce your heat to low, cover your pot, and cook until rice is tender and water is fully absorbed, about 15 minutes. NOTE: You can buy frozen sticky rice already prepared and you can just pop it in the microwave for perfect sticky rice. .
Lemon Cream Sauce
1 cup heavy cream
2 teaspoons fresh lemon zest
1/2 teaspoon of lemon pepper
1 teaspoon honey
1 teaspoon minced parsley
½ teaspoon kosher salt
Place the cream in a small saucepan over medium heat- reduce by half. Add the remaining ingredients, and taste for seasoning. Pour sauce around sticky rice on dish for dipping with each bite!
Photograph is copyrighted and the property of ©Welcome Home. Please feel free to share by ONLY using the Share button that Facebook has provided. Do not download my photo and recipe.
This is by far one of my personal favorites of all the recipes I share here at Welcome Home. I love the tender moist salmon with it's light and crispy panko coating. The sticky rice is perfect mixed with the rich lemon cream sauce. It is just awesome. Now that's not to say I don't have other recipes that I love to make and eat...but most cooks don't love their own cooking as much as others do. In this case, I can honestly say that this is one of my favorites! Click on photo for drool mode! Panko Crusted Salmon in Lemon Cream Sauce 4 fresh salmon fillets (I buy Sockeye salmon at Costco) 2 cups Panko breadcrumbs 1 cup half and half or cream salt and pepper to taste 2 tablespoons butter 1 tablespoon olive oil Preheat oven to 350 degrees. If you have salmon fillets that still has the skin you will need to remove it or ask to have it removed at your seafood counter before purchasing. Place cream or half and half in a bowl and add the fillets to soak or marinade. Set aside for about 10 minutes. In a large oven proof skillet, melt butter and olive oil over medium high heat. In a separate shallow bowl or pan, add your Panko and dredge the salmon fillets making sure to completely coat both sides well. I usually pack it on with my hands. Lay the fillets in the skillet and turn down your heat to medium so that you can brown your fillets on each side. Make sure you keep checking them as Panko can burn quickly....I usually cook mine for only about 2 minutes per side. You only want a light crispy golden crust on each side. Once you have browned the salmon to your liking, set skillet in the oven for no longer than 10 minutes until salmon is light and flaky in the middle. Sticky Rice 2 cups long-grain white rice 3 cups water 1/2 teaspoon salt Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly. Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes. Do not stir the rice as it cooks. Next, reduce your heat to low, cover your pot, and cook until rice is tender and water is fully absorbed, about 15 minutes. NOTE: You can buy frozen sticky rice already prepared and you can just pop it in the microwave for perfect sticky rice. It's called InnovaAsian Frozen Sticky Rice and you can find it at Wegmans. Lemon Cream Sauce 1 cup heavy cream 2 teaspoons fresh lemon zest 1/2 teaspoon of lemon pepper 1 teaspoon honey 1 teaspoon minced parsley ½ teaspoon kosher salt Place the cream in a small saucepan over medium heat- reduce by half. Add the remaining ingredients, and taste for seasoning. Pour sauce around sticky rice on dish for dipping with each bite!
