SALMON CAKE RECIPE PANKO RECIPES
LEMON PANKO CRUSTED SALMON RECIPE | ALLRECIPES
I love serving this salmon with a side of glazed baby carrots and garlic feta mashed potatoes. It's a quick, yet healthy meal that will satisfy your hunger.
Provided by thedailygourmet
Categories Baked Salmon
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets.
- Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.
Nutrition Facts : Calories 297.9 calories, CarbohydrateContent 14.7 g, CholesterolContent 73.2 mg, FatContent 18.1 g, FiberContent 0.2 g, ProteinContent 22.8 g, SaturatedFatContent 6.5 g, SodiumContent 348.3 mg, SugarContent 0.1 g
MARY BERRY'S SALMON AND DILL BURGER RECIPE | BBC2 LOVE TO ...
A combination of fresh and smoked salmon gives this burger from Mary Berry extra texture and flavour, complemented by a homemade lemon-caper mayonnaise.
Provided by Mary Berry
Yield Makes 8 burgers
Number Of Ingredients 1
Steps:
Measure the smoked salmon into a food processor and whiz for a few moments until roughly chopped. Add the remaining burger ingredients and a little salt and black pepper. Whiz again for a moment until the mixture has come together but still has texture. Shape into 8 burgers.
Heat 2 tablespoons of the oil in a large non-stick frying pan over a lowish heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through.
Meanwhile, to make the lemon caper mayonnaise, mix all the ingredients together in a small bowl and season well.
Heat the remaining oil in a small pan over high heat and fry the fennel slices for about 5 minutes, until softened and golden.
Place half a lettuce leaf on each bun base and top with a burger, some crispy fennel, slices of dill cucumber and a spoonful of lemon and caper mayonnaise.
Mary’s tips:
Burger can be made up to a day ahead.
Freezes well raw.
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MARY BERRY'S SALMON AND DILL BURGER RECIPE | BBC2 LOVE TO ...
From thehappyfoodie.co.uk
Measure the smoked salmon into a food processor and whiz for a few moments until roughly chopped. Add the remaining burger ingredients and a little salt and black pepper. Whiz again for a moment until the mixture has come together but still has texture. Shape into 8 burgers.
Heat 2 tablespoons of the oil in a large non-stick frying pan over a lowish heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through.
Meanwhile, to make the lemon caper mayonnaise, mix all the ingredients together in a small bowl and season well.
Heat the remaining oil in a small pan over high heat and fry the fennel slices for about 5 minutes, until softened and golden.
Place half a lettuce leaf on each bun base and top with a burger, some crispy fennel, slices of dill cucumber and a spoonful of lemon and caper mayonnaise.
Mary’s tips:
Burger can be made up to a day ahead.
Freezes well raw.
MARY BERRY'S SALMON AND DILL BURGER RECIPE | BBC2 LOVE TO ...
From thehappyfoodie.co.uk
Measure the smoked salmon into a food processor and whiz for a few moments until roughly chopped. Add the remaining burger ingredients and a little salt and black pepper. Whiz again for a moment until the mixture has come together but still has texture. Shape into 8 burgers.
Heat 2 tablespoons of the oil in a large non-stick frying pan over a lowish heat, add the burgers and fry for 3–4 minutes on each side, until golden and cooked through.
Meanwhile, to make the lemon caper mayonnaise, mix all the ingredients together in a small bowl and season well.
Heat the remaining oil in a small pan over high heat and fry the fennel slices for about 5 minutes, until softened and golden.
Place half a lettuce leaf on each bun base and top with a burger, some crispy fennel, slices of dill cucumber and a spoonful of lemon and caper mayonnaise.
Mary’s tips:
Burger can be made up to a day ahead.
Freezes well raw.
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