Panko salmon strips

Name: Panko salmon strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 TABLESPOONS Vinegar; 7-10 Tbsp salt, pepper, sugar; 6 TABLESPOONS Oil; 1 small onion; 1 Garlic clove; 1 Cucumber; 1 TABLESPOON TK-Dill; 1 Head mini romaine lettuce; 2 TABLESPOONS mayonnaise; 2 TABLESPOONS Schmand; 1-2 TEASPOONS Wasabi (tube); 600 g Organic salmon fillet; 5 TABLESPOONS Whipped cream; 100 g Pankobrösel (alternatively breadcrumbs)

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 TABLESPOONS Vinegar
7-10 Tbsp salt, pepper, sugar
6 TABLESPOONS Oil
1 small onion
1 Garlic clove
1 Cucumber
1 TABLESPOON TK-Dill
1 Head mini romaine lettuce
2 TABLESPOONS mayonnaise
2 TABLESPOONS Schmand
1-2 TEASPOONS Wasabi (tube)
600 g Organic salmon fillet
5 TABLESPOONS Whipped cream
100 g Pankobrösel (alternatively breadcrumbs)

Directions

1
Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil. Peel onion and garlic and chop finely. Wash the cucumber and slice thinly. Mix onion, garlic, cucumber and dill with the vinaigrette.
2
Clean, wash and drain the salad and pluck it into pieces. Mix mayonnaise, sour cream and wasabi. Season to taste.
3
Rinse salmon, dab dry and cut into approx. 12 strips (approx. 1.5 cm thick). First pull through the cream, then season with salt and turn into panko crumbs. Heat 3 tablespoons of oil in a large frying pan.
4
Fry the salmon strips for 2-3 minutes on each side.
5
Mix the romaine lettuce with the cucumber salad. Season with salt, pepper and sugar. Serve the salmon strips with wasabi mayonnaise and salad.