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Recipe: Panko Crusted Atlantic Salmon with Bamboo Rice


by Chef Stephan Schulz

Panko Crusted Atlantic Salmon with Bamboo Rice — Chef’s Note: I really enjoy fish, especially Salmon, whether its from the Atlantic or the Pacific. This recipe just happens to use Atlantic Pink Salmon and it is a quick recipe to prepare and even faster to eat. Fish are always healthy choices no matter which Ocean they are harvested from. Keep in mind always when cooking Salmon that even though they are pulled out of the oven or frying pan, they keep on cooking so let it sit for a few minutes before you plate it. I prefer my Salmon medium rare, and that take very little cooking time…Enjoy!

• 4 or 6 ounce Atlantic salmon slice
• Quarter cup of Panko (note-you can also use breadcrumbs)

• 2 to 3 tablespoons of melted butter
• 1 Tablespoon of fresh dill
• 1 Tablespoon of chopped cilantro, (note-you can also use parsley)
• 2 Tablespoon of fresh lemon juice
• Salt and pepper to taste
• Bamboo rice-cook to manufactures recommendation (note-you can also use a regular rice or if you prefer you could also serve a salad with the salmon) 

• A slice of lemon to be drizzled over the salmon once it comes out of the oven. 


• Preheat the oven to 350 f
• Place Panko, melted butter, dill, cilantro, lemon juice, salt and pepper and mix set aside.
• Remove Salmon from the package and dry off with paper towel, then place it on a baking sheet (Best to have a piece of silicone paper under the salmon, it will make it easier to remove the Salmon without sticking once it’s cooked.

• Add salt and pepper to taste.
• Once the Salmon is on the baking sheet, take the Panko mixture by spoon and place it on top of the salmon. With your hand push it down slightly so it sticks onto the salmon, place it in the preheated oven at 350 F for 20 minutes. (note-Salmon always keeps cooking once it’s removed from the oven- remove the salmon and let it sit for 5-10 minutes before serving).


Place the Salmon into the serving plate.  Try not to place food on a cold plate, if you have a number of people to serve, place plates into the oven at 120° F for 10 to minutes, (use oven gloves to remove plates from oven) this will ensure that as you assemble your first plate to the last plate served will be nice and warm. Then add your rice, vegetables or your prepared salad and enjoy. 


Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram for his daily recipe and plated photo posts: https://www.instagram.com/chef_schulz

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