Posted by Corey Loftus on
Salmon Panko Bites
- Cook Time: 10 Minutes
- Serves: 2
Directions
1. Start on the kimchi inspired salad by putting the cucumber, carrot, and radish in a bowl with 1 tsp salt. Mix this with your hands with a bit of pressure - this process will remove water from the vegetables. Let this sit for 10-15 minutes afterwhich rinse the vegetables with water to remove excess salt and squeeze firmly to remove water. Add the green onion, sesame seeds, gochugaru, garlic, and Hella Hot sauce and mix it well. this can be enjoyed immediately but is best after a few hours in the fridge so can easily be made ahead.
2. Generously salt and pepper your diced salmon pieces.
3. Prepare the deep frying process: Add vegetable oil to a large heavy bottomed skillet or Dutch oven, and heat over medium high heat until the oil reaches 350F.
4. Put the flour, egg, and panko into three bowls and coat each piece of leek and salmon in that order. Fry until golden brown, roughly 2-3 minutes per side.
5. Eat the fried salmon and leek with the kimchi inspired salad over a bed of rice and drizzle on the sweet & spicy dipping sauce.
ingredients
• 2 salmon skin-on fillets (roughly 8.5 oz / 240g total), diced into large pieces
• 1 medium leek, diced into chunky ring segments, ensuring the centers stay in tact
• 2 eggs, whisked
• 1 cup flour
• 1 cup panko
• vegetable oil for frying
• 1 small cucumber, thinly sliced lengthwise
• 1 carrot, julienned
• 2-3 radishes, thinly sliced
• 1 tsp salt
• 1 green onion, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 tbsp gochugaru
• 1 garlic, minced
• 1 tbsp Bachan's Hella Hot Barbecue Sauce
Best enjoyed with rice but the salmon, leek, and kimchi inspired salad would also be delicious in a sandwich.
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Serves: 2
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