Panko-Macadamia-Crusted Salmon with Corn, Pepper, and Scallion Salsa

Name: Panko-Macadamia-Crusted Salmon with Corn, Pepper, and Scallion Salsa
Ingredients: 1 teaspoon paprika; 2 tablespoons mayonnaise; ½ cup panko bread crumbs, found in the Asian food section of supermarkets; ½ cup macadamia nuts; 2 teaspoons fresh thyme leaves or ½ teaspoon dried leaves; 2 teaspoons fresh thyme leaves or ½ teaspoon dried leaves; Salt and freshly ground black pepper; 4 (6-ounce) boneless salmon fillets with skin on; Salt and freshly ground black pepper; Canola or vegetable oil to sauté the fish and cook the corn; Canola or vegetable oil to sauté the fish and cook the corn; Canola or vegetable oil to sauté the fish and cook the corn; Canola or vegetable oil to sauté the fish and cook the corn; Salsa

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

The crunchy macadamia-panko crust on these salmon fillets adds a surprisingly flavorful layer to the fish. It is complemented by the colorful corn, bell pepper, and scallion salsa. A little bit of orange juice concentrate makes all the flavors sparkle. Serve the fish either warm or at room temperature.

Ingredients

2 tablespoons mayonnaise
1 teaspoon paprika
½ cup

Fish course
Pescatarian

Method

Preheat your oven to 425°F.

In a small bowl, blend the mayonnaise and paprika. In a food processor, combine the macadamia nuts, panko, thyme leaves, and a generous pinch of salt, and process until fairly finely chopped.

Heat a 12-inch cast-iron skillet over medium