PANKO CRUSTED SALMON WITH CUMIN MAYONNAISE Panko Crusted Salmon with Cumin Mayonnaise

Four six ounce salmon filets, cut into strips about one inch wide

1/2 C. flour

1 C. panko

2 egg whites thinned with 1/4 C. water, whisked to blend

3 Tbsp. olive oil

Place the flour, panko, and egg whites in three separate bowls large enough for dipping salmon strips. Dip in egg whites first then flour. Re-dip in whites, then in panko. The flour gives the panko something to stick to on it’s first dip. Place all the panko prepared salmon on a plate.  Heat olive oil until it shimmers. Place salmon into the pan and turn every minute as sides brown. Serve with cumin mayonnaise below:


 1/2 C. mayonnaise

1/2 C. non-fat yogurt

1/2 tsp. lemon zest

1 tsp. cumin

1/8th tsp. coriander

A pinch of salt

In a hot, dry sauce pan, toss in the coriander and cumin and stir it around until it starts to get fragrant. About a half minute. Scrape onto a plate to cool.  In a bowl, mix well – mayo, yogurt, zest, and salt, then cooled spices. Let sit for an hour in the refrigerator to marry the flavors. Lasts over a week refrigerated. Good as a a sandwich spread or with a seafood cocktail. 


Salmon pictured is accompanied by quartered tomatoes with basil and balsamic vinegar.

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