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Crispy Herb-Crusted Salmon with Pickled Mustard Seed Sauce

Thursday, 11 March 2010

A friend asked me about cooking fish the other day i.e. what type of fish is good for steaming, more ways to cook fish. To be honest, I'm not a fish person. I hate the feeling of biting into fish bones. The only fresh fish I cook nowadays is salmon and occasionally tuna. I usually go for boneless fillets, marinate and broil in the oven (the quickest way) or steam (healthiest way). If you have more time to spare, try this herb-crusted fish. 

I served it with a simple couscous with herbs and roasted zucchini (couscous, fresh parsley, fresh coriander, roasted zucchini, fried garlic, seasoned with Knorr chicken stock cube). The pickled mustard seed sauce was a last minute thought, I finished the leftover pickled mustard seeds from the batch I made for our V-day dinner. Not as fancy as the one I made for V-day and the colour looks a bit sick from the picture, but still tasted good. I think it's time to make more of that pickled mustard seeds!

crispy herb crusted salmon
  • 3 salmon fillets
  • 1 egg
  • About 1/2 cup plain flour
  • Salt
  • Freshly ground black pepper
For herb crust:
  • 2 tbs fresh thyme leaves - stems removed
  • 3 tbs fresh parsley - chopped
  • 1 cup panko breadcrumbs
  • 1 tsp chili flakes
  • 1/2 tsp salt
For sauce:
  • Wash and pat dry fish fillets.
crispy herb crusted salmon 1
This is not photoshopped! They are just super orange!

  • Season both sides with salt and black pepper. Leave for about 30 mins.
  • Pour out flour in a clean plate.
  • In another clean plate, beat the egg.
  • Mix together panko and all other ingredients for herb crust in another plate.
crispy herb crusted salmon 2
  • Coat fish fillets in flour and shake off excess flour. Coat them in egg next, followed by herb-panko mixture. Shake off excess crumbs.
  • Heat up a bit of oil in a pan.
  • Pan fry until golden browned on all sides or you can broil the fillets in the oven.
For sauce:
  • Simply mix together all ingredients for sauce.

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