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Wednesday, April 27, 2011

Panko Crusted Salmon with Roasted Sweet Potato Chips

Another day, further away from Spring. Driving into school this morning, rain quickly turned into snow as it whipped past my windows. It's moments like these when we wished we'd never grown up in Minnesota. To cope with the weather blues, I decided to prepare a bright summery meal to take me back to the summer nights which feel oh so far away. On the menu is a bright peachy salmon, marinaded in sweet soy, encrusted with panko breadcrumbs, roasted sweet potato chips and asparagus topped off with a rich cilantro and soy glaze! Follow the recipe below to bring you right back into days of sprinklers, BBQ and sunshine. 

Prep your salmon the night before by placing it in a marinade of sesame seeds, garlic, onion, ginger, pineapple juice and sesame oil. This marinade will infuse your salmon with a punch of tropical flavor. When your ready to cook the salmon, drench the fillets in an egg wash and then the panko bread crumbs (as shown in photo). Pan sear the fillets with sesame oil until panko crust is just browned, over med/high heat. For the sweet potato prep, slice into paper thin rounds, drizzle with olive oil, salt and pepper and place in oven alongside asparagus to roast at 425 for about 20-30 minutes. To complete this meal, I created a glaze to be poured over the top of the plate to tie in all flavors and add density. The glaze consisted of garlic, ginger, soy, honey, rice wine vinegar, oyster sauce, chili paste and  freshly chopped cilantro. Reduce glaze under low heat and pour on top of plate just before serving. I hope this will brighten your next gloomy day, as it has mine. Bon Appetite!

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