These rich, buttery salmon fillets are crusted in light Japanese panko breadcrumbs with a piquant blend of ginger, pepper, crushed green wasabi peas and a pinch of wasabi powder. They cook up in a flash — just pan-fry, broil or bake — and are simply mouthwatering alongside gingery steamed bok choy, glazed carrots or butternut squash.
Fish and shellfish contain Omega-3 fatty acids. Click here to learn more.
• No Hydrogenated Oils
|Heat pan over medium heat for 2 minutes. Coat hot pan with oil. When oil begins to ripple, carefully place salmon in pan, crust side down. Sear until crust is golden brown, about 5 minutes. Flip and continue searing until fish is opaque and flaky, about 5-6 additional minutes. Oven - Preheat oven to 375 F. Place salmon, crust side up, on a non-stick baking sheet. Place on middle rack and bake until fish is opaque and flaky, about 14-16 minutes. FDA recommends cooking until internal temperature reaches 145 degrees. Remove and place on a paper towel to remove excess oil.