This is amazing! Wild caught, sockeye salmon off the coast of BC. I was fortunate to pick up a few lbs of it fresh. My brother in law is luckily for me the manager of the meat department of Pete's Frootique.
Yeah, you should be jealous.
Yeah, you should be jealous.
Ingredients (per fillet)
1/4 Cup panko bread crumbs
1 Salmon fillet, 8-10 oz
2 Tbsp dijon mustard (a good dijon mustard)
Salt & Pepper
olive oil
Red Wine Reduction
1/2 Cup of your favorite red wine (not cooking wine)
1/4 Cup brown sugar
Instructions
1. Start with the red wine reduction, the longer it sits it will thicken into an amazing glaze to top your fish. In a sauce pot over medium high heat, whisk the red wine and the brown sugar. When it starts to thicken, remove off the heat, it will thicken the rest of the way on its own while you prepare everything else.
2. Heat olive oil over medium heat ( I prefer a stainless steel saucepan)
3. Rub the salmon fillet with dijon mustard and season with salt and pepper
4. Coat both sides with the panko bread crumbs. Cook in pan until golden brown. Mine took only 2-3 minutes per side.
5. Top with Reduction Greatness!
1/4 Cup panko bread crumbs
1 Salmon fillet, 8-10 oz
2 Tbsp dijon mustard (a good dijon mustard)
Salt & Pepper
olive oil
Red Wine Reduction
1/2 Cup of your favorite red wine (not cooking wine)
1/4 Cup brown sugar
Instructions
1. Start with the red wine reduction, the longer it sits it will thicken into an amazing glaze to top your fish. In a sauce pot over medium high heat, whisk the red wine and the brown sugar. When it starts to thicken, remove off the heat, it will thicken the rest of the way on its own while you prepare everything else.
2. Heat olive oil over medium heat ( I prefer a stainless steel saucepan)
3. Rub the salmon fillet with dijon mustard and season with salt and pepper
4. Coat both sides with the panko bread crumbs. Cook in pan until golden brown. Mine took only 2-3 minutes per side.
5. Top with Reduction Greatness!
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