Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, panko & coconut crusted salmon fillet. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Get Panko Progresso today with Drive Up, Pick Up or Same Day Delivery. Most premade breadcrumbs purchased at the store are very similar to the kind made at home—toasted bread that's crumbled, sometimes with seasonings added. Panko is a little bit different, and it can't really be made in a home kitchen.

Panko & Coconut Crusted Salmon Fillet is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Panko & Coconut Crusted Salmon Fillet is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook panko & coconut crusted salmon fillet using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Panko & Coconut Crusted Salmon Fillet:

1. Prepare 2 salmon fillets, skin on (optional),
2. Make ready 20 g panko breadcrumbs,
3. Take 10 g golden breadcrumbs,
4. Make ready 6 g dessicated coconut,
5. Get 1 pinch sea salt,
6. Prepare Spray cooking oil in a neutral flavour

One feature you may notice about panko is that it's white or very pale ivory. It was once made with a special white bread, but now, according to the New York Times, Japanese panko-makers use "machines that spray unbaked bread dough directly onto heated iron sheets and bake it into shards." Panko bread crumbs is a Japanese-style bread crumb made from white bread without the crusts. This results in a lighter, airier bread crumb that absorbs less grease and stays crispier for longer than their traditional counterparts. This makes them perfect for fried foods, because they tend to absorb less oil during frying, resulting in a lighter.

Instructions to make Panko & Coconut Crusted Salmon Fillet:

1. In a small bowl add the golden breadcrumbs, panko breadcrumbs, dessicated coconut and pinch of salt to season. Combine together.
2. Heat up a frying pan over a medium high heat. Spray in some oil and fry the salmon fillets skin side down until crispy. Remove from the pan. Turn the heat down lower.
3. Spray the salmon with some oil and pat the breadcrumbs all over the fillets so it sticks.
4. Return the fillets to the pan skin side up, and gently fry on a low heat for a few minutes until all sides are golden and the fish is cooked through, (you'll need to turn them over onto each side carefully, discarding any fallen breadcrumbs so they don't catch and burn). Remove from the pan and serve up. :)

Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts, says Pam Becker, media representative for Progresso, which makes both types. This makes panko an excellent choice for all kinds of uses, not just for fried foods, but anywhere you'd use breadcrumbs or like a little crunch, such as in meatloaf or meatballs, or as a topping on a casserole. For this recipe, if you don't have panko, feel free to substitute toasted breadcrumbs, crushed melba toast, or cracker meal. Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu.

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