Panko Crusted Salmon in a Brown Sugar Lime Marinade

<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0F80jh1-TiXfnEvWMV_1KF3-722vvjR16FhY_ghJ_a8DXaXxkzx-Ov12PF7O69yN1aNTfkWCXcygZUmDzNhfo8iGCK6SDEd4xAGS05DGkOh5F3ltViOSYOzsjaNUbQUwi1P9yKuleRGs/s1600/IMG_2154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0F80jh1-TiXfnEvWMV_1KF3-722vvjR16FhY_ghJ_a8DXaXxkzx-Ov12PF7O69yN1aNTfkWCXcygZUmDzNhfo8iGCK6SDEd4xAGS05DGkOh5F3ltViOSYOzsjaNUbQUwi1P9yKuleRGs/s640/IMG_2154.JPG" width="640" /></a></div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F03%2Fpanko-crusted-salmon-in-brown-sugar.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-TcTCeLzKOUw%2FUVJLoOL404I%2FAAAAAAAARkw%2FMiOzewv28RU%2Fs640%2FIMG_2111.JPG&description=Panko%20Crusted%20Brown%20Sugar%20%26%20Lime%20Salmon"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />When I go to the meat & fish counter at my market I always debate between salmon and sea bass, then end up buying a flat iron steak.  Am I the only one that likes the <i>idea</i> of serving fish for dinner, but lacks some really great recipes that I actually want to make again?  It seems like when I do serve it we both agree it was good, but not great.  Therein lies the problem. <br /><br />Mike's Mom has a great marinade that I use on just about everything.  Recently I was revisiting a Barefoot Contessa recipe (Eli's Asian Salmon) that wasn't a huge hit the first time around.  I realized it was fairly close to Joy's recipe, but with limes instead of lemons and the addition of a panko bread crust that the marinade soaks into.  The real key ingredient is the addition of brown sugar - it turns the salty and sour marinade into a sweet sauce.<br /><br />Here is another way to use this same marinade - <a href="http://jennysteffens.blogspot.com/2012/05/brown-sugar-chili-lime-grilled-chicken.html">Chicken & Vegetable Kebabs</a>. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2O-muzRAXcRy0glMGrC5OULx5MebOkNB__hR-l-mpjXpWMG8DWaPpTdQgcWWCfd1bvFqS_NnbmP5qHIEzSe1HAbCgtzFkowA-wD0oaJWHJEXRw9Xlcl3Ob81qwuRYV4jvAd5mDKWJOIY/s1600/IMG_2158.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2O-muzRAXcRy0glMGrC5OULx5MebOkNB__hR-l-mpjXpWMG8DWaPpTdQgcWWCfd1bvFqS_NnbmP5qHIEzSe1HAbCgtzFkowA-wD0oaJWHJEXRw9Xlcl3Ob81qwuRYV4jvAd5mDKWJOIY/s400/IMG_2158.jpg" width="251" /></a>I decided to merge the two recipes and came up with a really delicious result.  One that we will actually look forward to making again.  It would be perfect for entertaining as it bakes in the oven for 20 minutes, pull it out when you sit down for salad - let it rest for 15 minutes.  You can take it right to the table to serve. <br /><br /><span style="font-size: large;">Panko Crusted Salmon</span><br /><i>in a brown sugar lime marinade </i><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F03%2Fpanko-crusted-salmon-in-brown-sugar.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-TcTCeLzKOUw%2FUVJLoOL404I%2FAAAAAAAARkw%2FMiOzewv28RU%2Fs640%2FIMG_2111.JPG&description=Panko%20Crusted%20Brown%20Sugar%20%26%20Lime%20Salmon"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><div><br />2 1/4 pounds center-cut salmon fillet<br />1 cup soy sauce<br />1/3 cup of brown sugar <br />1/4 cup rice vinegar<br />1/4 cup lime juice (2-3 limes)<br />1 tablespoon toasted (dark) sesame oil<br />1 1/2 teaspoons chili paste<br />1/2 cup sliced green onions</div><div>2 tablespoons minced garlic<br />2 tablespoons minced fresh ginger<br />1 teaspoon of sesame seeds <br />1 1/2 cups panko</div><div><br /></div><div>Place the salmon in a baking dish.  Preheat the oven to 500 degrees.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_m3osYO8sTxu72dmDuzPKny18HjRNxSGQ1GuWQf062RrEUETgDk30-T2uhVZegYYIFwgzIQ6Zr3rKAHL0yPGuxWUDgOqoRtam6Ciy6lYmi_yS9DalLOooZ87BBtlvrcN7JxzddF5sxg/s1600/IMG_2107.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_m3osYO8sTxu72dmDuzPKny18HjRNxSGQ1GuWQf062RrEUETgDk30-T2uhVZegYYIFwgzIQ6Zr3rKAHL0yPGuxWUDgOqoRtam6Ciy6lYmi_yS9DalLOooZ87BBtlvrcN7JxzddF5sxg/s640/IMG_2107.JPG" width="640" /></a></div><div><br /></div><div>Mix together soy, brown sugar, vinegar, lime juice, sesame oil, chili paste, green onions, garlic, sesame seeds and ginger.<br /></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8j4wZ3QaKnYYl0sfDuA6dl7Hz8R__6pizEP2i_2FleROvaSl5mDxZ8zazf5ZTP62Csy92rW0CRaUOFr9VeuQAKqvMqYmzOwebISOi8hrhWhzHUfH0y0tQrOl4L9VJUbiwSTVbAgrFhNU/s1600/IMG_2109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8j4wZ3QaKnYYl0sfDuA6dl7Hz8R__6pizEP2i_2FleROvaSl5mDxZ8zazf5ZTP62Csy92rW0CRaUOFr9VeuQAKqvMqYmzOwebISOi8hrhWhzHUfH0y0tQrOl4L9VJUbiwSTVbAgrFhNU/s640/IMG_2109.JPG" width="640" /></a></div><div></div><div></div><div>Press the panko crumbs on top of the salmon. </div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPr-U6fOQZgDm-7ku6y9DFS0EiX-7OE5CQ5QB6Hy7lNfjrEUgt-EZuyxm0FXN-K19yuo1N6IuFXyzhYt1qow6yac8R85WXtacGSPHxSoiW5gCKc0Nj7ITQBAr9xVSFxW9XlzKhP27xoGk/s1600/IMG_2111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPr-U6fOQZgDm-7ku6y9DFS0EiX-7OE5CQ5QB6Hy7lNfjrEUgt-EZuyxm0FXN-K19yuo1N6IuFXyzhYt1qow6yac8R85WXtacGSPHxSoiW5gCKc0Nj7ITQBAr9xVSFxW9XlzKhP27xoGk/s640/IMG_2111.JPG" width="640" /></a></div><div></div><div>   Pour the marinade over the salmon and panko.  </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmciAHnhOTmF8GRdJ3iJ62TRtXYR6cc7gnyP0EojXI7d6od3t5tFdywtT5BLMuGeH3AdOj7dLHxrvOT6KC7reByjXOcDjdazlgzFx4TBTaKP-a5UuS40Oso1JYTakEPr5p7iIM2QmJd9E/s1600/IMG_2113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmciAHnhOTmF8GRdJ3iJ62TRtXYR6cc7gnyP0EojXI7d6od3t5tFdywtT5BLMuGeH3AdOj7dLHxrvOT6KC7reByjXOcDjdazlgzFx4TBTaKP-a5UuS40Oso1JYTakEPr5p7iIM2QmJd9E/s640/IMG_2113.JPG" width="640" /></a></div><div><br /></div><div>Bake at 500 degrees for 18-20 minutes, or until it reaches 120 degrees on a meat thermometer.  Remove from oven and cover with foil.  </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgLhX4hRiF5KTYq00YwVvYpJlebAq0QFaeEaOIEh2KURxKo3v8VWgwtsZusY3x7zn_lrUCoA75WIjC6xYHHeR68PtpmeP-oElyzlmYEjCWpx3gwEOhQCDOaLnHgXDASEFwp0TNcwqkXU/s1600/IMG_2161.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgLhX4hRiF5KTYq00YwVvYpJlebAq0QFaeEaOIEh2KURxKo3v8VWgwtsZusY3x7zn_lrUCoA75WIjC6xYHHeR68PtpmeP-oElyzlmYEjCWpx3gwEOhQCDOaLnHgXDASEFwp0TNcwqkXU/s640/IMG_2161.JPG" width="640" /></a> </div><div></div><div>Let it rest for 10-15 minutes before serving.</div><br /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Panko Crusted Salmon in a Brown Sugar Lime Marinade

When I go to the meat & fish counter at my market I always debate between salmon and sea bass, then end up buying a flat iron steak.  Am...

Read more »

Recipes | Baked Scallops, Caesar Salad, Prosciutto, and Crusty Italian Bread

<div style="text-align: center;"><span class="Apple-style-span" style="color: #0000ee;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; border-collapse: collapse; color: #666666; font-family: 'Lucida Grande'; font-size: 11px; white-space: pre;"><a href="http://picasaweb.google.com/lh/photo/KkAqkuquWgvAKIeLD_yVMSfAK9BbK3koc3YNOcw0aBE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyk3G4AHZs9NJTq_h9o9o9x6ZG09tt5p4V0nik00v83YPlV0BJxfZehl97KXsqKrKQoD0yqANt_HA3-Hl-h_kz6mGrQxOOEl-Ed9cNYHHThJIK1qL6h0JTqpGb4gncq9u0Q7diwnHhFc/s600/IMG_0396.JPG" /></a></span></span></span></div><br /><div>As I begin planning our honeymoon to Italy, I find myself pouring over scrumptious sounding menus of restaurants we plan to visit. The simple options of fresh fare have inspired me. This dinner took me just 15 minutes to prepare and it was fabulous. I served the scallops with thinly sliced prosciutto, warm crusty bread and a crunchy salad.</div><div><br /></div><div>Baked Scallops (serves 2)</div><div><br /></div><div>1 pound of sea scallops</div><div>2 tablespoons of olive oil</div><div>2 tablespoons of white wine</div><div>4 cloves of garlic, minced</div><div>1 small shallot, minced</div><div>1/2 teaspoon of fresh rosemary, chopped</div><div>1/4 teaspoon of crushed red pepper flakes</div><div>1 lemon, zested and juiced</div><div>Sea Salt & Pepper</div><div><br /></div><div>Place the scallops in a heavy baking dish. Mix together olive oil, wine, garlic, shallot, rosemary, red pepper, lemon, salt & pepper. Pour the mixture over the scallops. Bake at 425 degrees for 12 minutes. </div><div><br /></div>

Recipes | Baked Scallops, Caesar Salad, Prosciutto, and Crusty Italian Bread

As I begin planning our honeymoon to Italy, I find myself pouring over scrumptious sounding menus of restaurants we plan to visit. The simp...

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Recipes | Seared Cod with a Lemon Shallot Sauce & Avocado Tomato Salad with Greed Goddess Dressing

<div style="text-align: center;"><br /></div><div style="text-align: center;">Last week I made a light and easy dinner with really fresh ingredients. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkt7oc9WGzPK7SiaMWtzVtvNQEUtVJqmI0bGtIuUuMS0rXzNn8jClbLI5_7ylUe9DaMK3YVyNoPCdtmtQlU_27sjy1VxRKQC0RfJ7Vv7Ykam_lsKMH6GJL-v2SBZYSqnu8OTyAQ9fY62Q/s1600/IMG_3057.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5506154686120397298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkt7oc9WGzPK7SiaMWtzVtvNQEUtVJqmI0bGtIuUuMS0rXzNn8jClbLI5_7ylUe9DaMK3YVyNoPCdtmtQlU_27sjy1VxRKQC0RfJ7Vv7Ykam_lsKMH6GJL-v2SBZYSqnu8OTyAQ9fY62Q/s400/IMG_3057.JPG" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div><div>We started with this salad :</div><div><br /></div><div>Green Goddess Dressing </div><div>1/2 cup of sour cream</div><div>2 tablespoons of white wine vinegar</div><div>1/4 cup of fresh basil</div><div>1 tablespoon of fresh chives</div><div><br /></div><div>Romaine </div><div>Tomatoes</div><div>Avocado</div><div>Fresh Pecorino Ramano Cheese</div><div>Salt & Pepper</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBsfurEjlv6xWpP_C8euU88k_lSzHRWyVCKAudhZz4gyJZI4elDYQmvOUi5RFHK-4TnN2q9c3S0emjFFxiWfQ-kZYgifZBvVpBivmmGDiLOl1ToGVuL24qnqar6t14A0S0IADYlZqKyA/s1600/IMG_3053.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5506154695359951426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBsfurEjlv6xWpP_C8euU88k_lSzHRWyVCKAudhZz4gyJZI4elDYQmvOUi5RFHK-4TnN2q9c3S0emjFFxiWfQ-kZYgifZBvVpBivmmGDiLOl1ToGVuL24qnqar6t14A0S0IADYlZqKyA/s400/IMG_3053.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 294px;" /></a><br /><div>For the entree...</div><div>1 pound of cod fish fillet</div><div>2 tablespoons of olive oil</div><div>2 cloves of garlic</div><div>1 shallot, sliced</div><div>1 lemon : 1/2 sliced, 1/2 juiced</div><div>1/4 of white wine</div><div>2 tablespoons of butter</div><div>Salt & Pepper</div><div><br /></div><div>In a skillet, cook the fish in 1 tablespoon of olive oil for about 3-4 minutes on each side. Remove from the pan and set aside. </div><div><br /></div><div>Add the remaining olive oil and garlic, shallots and lemon slices. Saute for 2 minutes. Deglaze the pan with the white wine and reduce for about 3-5 minutes (on medium low). At the end, stir in the butter and season. Place the fish back in the sauce to warm.</div><div><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><br /><div><br /></div><div style="text-align: center;"><br /></div></div>

Recipes | Seared Cod with a Lemon Shallot Sauce & Avocado Tomato Salad with Greed Goddess Dressing

Last week I made a light and easy dinner with really fresh ingredients. We started with this salad : Green Goddess Dressing 1/2 cup of sour ...

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Grilled Halibut & Lemon Chive Risotto

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_Xcf0JcHN10tHbFQtdoxiZVNNymgACJnhR3ckqLeb5izI_me_dbOdvb72SK9Ev8gWZRjZRjCDNviNuPm0jbl4KhjAYRMkI_Ej7Oe0ucs-WgYYW2TYq4DN5IeRqMFHEZroIlL95ksccY/s1600-h/Grilled+Halibut+and+Rissoto.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5369843596796547026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_Xcf0JcHN10tHbFQtdoxiZVNNymgACJnhR3ckqLeb5izI_me_dbOdvb72SK9Ev8gWZRjZRjCDNviNuPm0jbl4KhjAYRMkI_Ej7Oe0ucs-WgYYW2TYq4DN5IeRqMFHEZroIlL95ksccY/s400/Grilled+Halibut+and+Rissoto.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><br /><div>Last Saturday night, we opted to stay in for dinner.  I was in the mood for a lite "Bistro-ish" dinner.  Mike was in the mood for a steak.  Solution?  His and hers grilling accompanied by a fresh and creamy lemon, chive and parmesan risotto.</div><div><br /></div><div>Grilled Halibut with White Wine Lemon Butter Sauce</div><div><br /></div><div>1 pound of Halibut</div><div>Olive Oil</div><div>Salt & Pepper</div><div>2 tablespoons of butter<br /></div><div>1 whole lemon</div><div>1/3 cup of white wine </div><div><br /></div><div>Drizzle the halibut with olive oil, the sprinkle generously salt & pepper.  Grill for about 5-6 minutes on each side.  For sauce, melt butter in a small sauce pan, squeeze in the lemon and add wine.  Reduce for 2 minutes.  Pour over fish.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwlkbFO-fNXBEgT1v249ihs2KwyC3d0SOYkmRBu5xyhWnpZ-iPA8hyMXu8DQcs5rHKqJhsvpfP2v84mGAg_hq3xwvjublfAznbiLBJe1RM6JhZQXKTfQ8EsnkkcofUrbx9P0EIweFrog/s1600-h/His+and+Hers+Grilling.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5369843587960665442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwlkbFO-fNXBEgT1v249ihs2KwyC3d0SOYkmRBu5xyhWnpZ-iPA8hyMXu8DQcs5rHKqJhsvpfP2v84mGAg_hq3xwvjublfAznbiLBJe1RM6JhZQXKTfQ8EsnkkcofUrbx9P0EIweFrog/s400/His+and+Hers+Grilling.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 346px;" /></a><br /></div><div>Lemon Chive Parmesan Risotto</div><div><br /></div><div>1/2 cup of risotto rice, uncooked.</div><div>2 tablespoons of butter</div><div>1 quart of chicken stock</div><div>2 tablespoons of cream</div><div>1 lemon, juiced and zested</div><div>2 tablespoons of chives</div><div>1/2 cup of grated parmesan<br /></div><div><br /></div><div>Melt butter in a sauce pan, then add rice.  Toast rice in butter for 2-3 minutes on medium heat.  Add 1 cup of chicken stock, and stir until stock is absorbed.  Continue adding stock until it is all absorbed, or until the rice is completely cooked and creamy.  Add cream, lemon juice, zest, chives and parmesan.  Stir and serve immediately.  </div>

Grilled Halibut & Lemon Chive Risotto

Last Saturday night, we opted to stay in for dinner.  I was in the mood for a lite "Bistro-ish" dinner.  Mike was in the mood for ...

Read more »