Panko-Macadamia-Crusted Salmon with corn, Pepper and Scallion Salsa

By Shaylie

Recipe courtesy of Cast Iron Cookbook by Joanna Pruess. The crunchy acadamia-panko crust on these salmon fillets adds a surprisingly flavorful layer to the fish. A little bit of orange juice concentrate makes all the flavors sparkle. Serve the fish either warm or at room temperature

Ingredients

• For the salsa:
• 1 1/2 tablespoons canola oil, divided
• 1 cup corn kernels
• 1/2 cup finely chopped red bell pepper
• 2 large scallions, thinly sliced
• 2 tablespoons minced jalapeno pepper
• 2 tablespoons orange juice concentrate
• 1 tablespoon minced fresh ginger root
• 2 teaspoons chopped fresh thyme or
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons honey
• salt and freshly ground pepper
• For the salmon:
• 2 tablespoons mayonnaise
• 1 teaspoon paprika
• 1/2 cup macadamia nuts
• 1/2 cup panko bread crumbs
• 2 teaspoons fresh thyme leaves or
• 1/2 teaspoon dried leaves
• 4 (6-ounce) boneless salmon fillets
• with skin on
• salt and freshly ground pepper
• canola oil

Details

Servings 4

Preparation

Step 1

Make the salsa: In a small skillet over high heat, warm 1/2 tablespoon of oil. Add the corn, and sauté until lightly colored, 1 to 2 minutes, shaking the pan often. Scrape the corn into a bowl along with the bell pepper, scallions and jalapeno.

In a microwave-safe bowl, combine the orange juice concentrate, ginger and thyme; heat in the microwave oven on high just until boiling, about 30 seconds. Remove, stir in the honey and cool for 1 minute. Whisk in the remaining 1 tablespoon of oil, and toss with the corn salsa. Season with salt and pepper to taste.

Make the salmon: Preheat your oven to 425°. In a small bowl, blend the mayonnaise and paprika. In food processor, combine the macadamia nuts, panko, thyme leaves, and a generous pinch of salt, and process until finely chopped.

Heat a 12-inch cast iron skillet over medium heat until hot but not smoking, 3 to 4 minutes. Season the salmon lightly with salt and pepper. With the flesh side up, spread a thin layer of mayonnaise over each salmon fillet. Spoon about 2 tablespoons of the macadamia mixture onto the mayonnaise, pressing it gently into the flesh.

Pour enough oil into the skillet to measure 1/2 -inch. Add the fillets, coated-side down, and cook until the crust is golden brown, about 2-1/2 minutes, using a thin metal spatula to lift and check. Do not turn. Transfer the pan to the oven, and bake until the salmon is just cooked through, 7 to 8 minutes. Serve salmon fillets with salsa spooned on top or as a bed underneath each piece.