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. Â 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. Â Add the green onion, sesame seeds, gochugaru, garlic, and Hella Hot sauce and mix it well. Â this can be enjoyed immediately but is best after a few hours in the fridge so can easily be made ahead.Â
2. Generously salt and pepper your diced salmon pieces.Â
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. Â
4. Put the flour, egg, and panko into three bowls and coat each piece of leek and salmon in that order. Â Fry until golden brown, roughly 2-3 minutes per side.Â
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.Â
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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