Ingredients

The following ingredients have 4 Servings
  • 14.11 ounces salmon fillet (skinless, boneless)
  • 1½ cups panko breadcrumbs
  • 2 tablespoons olive oil
  • Zest of 1½ limes
  • 1 small egg (lightly beaten)
  • 2 tablespoons flour
  • Salt and pepper to taste

Instruction

  • Start by toasting the panko.  In a large pan heat up the oil, add the breadcrumbs, season lightly and toast over a medium heat for 3-4 minutes or until golden stirring all the time. Remove from the heat and place in a bowl to cool (for about 5 minutes). Preheat the oven to 450 F/ 230 C/ gas mark 8. Place a rack on top of a large baking sheet and set aside.
  • Cut the salmon widthways into thick finger size slices. Season and sprinkle with the zest of 1½ limes. Coat in the flour (gently shake off excess flour).
  • Dip each piece in the egg wash, gently wipe excess egg on the side of the bowl and coat in the breadcrumbs lightly pressing into the mixture for even coverage (do this for each piece individually).
  • Place the breaded salmon pieces on top of the rack, leaving small gaps in between, and bake in the upper part of the oven for 10 minutes. Remove from the oven and serve immediately.