Panko breadrumbs is more than just breading for this salmon dish. The flavorful crust gives flakey salmon a crunchiness it doesn’t have while the lemon cream is another layer of flavor that delights the tongue.
Breaded Salmon With Lemon Cream Sauce Recipe
This salmon is breaded with a flavorful panko breadcrumb layer to give it crunch.
Ingredients
Breaded Salmon With Lemon Cream Sauce Ingredients
- 1 kilogram salmon fillets
- 3 tablespoons yellow mustard
- 1 Cup panko (Japanese breadcrumbs)
- 3 tablespoons Butter melted
- 1/3 Cup parmesan cheese grated
- 2 tablespoons flat leaf Italian parsley finely chopped
- 1 lemon zested
- 1 1/4 cups fish stock
- 1 1/2 cups heavy cream
- 1 tablespoon yellow mustard
- 2 1/2 tablespoons lemon juice more to taste
- 1/2 teaspoon sugar
- salt and ground black pepper to taste
- cooking oil
- Arugula
- lemon wedges
Instructions
- Preheat oven to 400 degrees F/200 degrees C.
- In a pan on medium heat, lightly coat the bottom fo the pan. Add then spread out bread crumbs in a layer, tossing until golden brown. Transfer to a bowl.
- Add butter and stir in Parmesan cheese, parsley, zest and season to taste with salt and ground black pepper. Set aside.
- Place salmon fillets on a baking tray with parchment paper. Spread a thin coating of mustard on each salmon then sprinkle panko mixture over the top of each.
- Bake for 20 minutes, or until desired doneness. Remove from oven and serve with arugula and lemon cream sauce.
- Make the Lemon Cream Sauce: Place fish stock in a small saucepan and bring to boil. Simmer until reduced by 3/4.
- Lower heat. Add cream, sugar, salt and pepper. Stir, then add lemon juice and mustard. Stir again. Simmer for 2 to 3 minutes or until thickened. Adjust salt, pepper, and lemon juice to taste. Let cool to warm. Serve at room temperature.
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