Panko Crusted Salmon and Corn Chickpea Salad

Name: Panko Crusted Salmon and Corn Chickpea Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chickpeas, well rinsed in cool water and drained; 237 milliliters corn kernel, fresh roasted or canned; 3 eggs, beaten; 118 milliliters diced English cucumber; 6 servings Flour, for coating; 1 Tbsp chopped fresh parsley; 2 Tbsps grapeseed oil; 1 teaspoons ground ginger; 1 lemon, juiced; 355 milliliters panko; 1 red onion, julienne; 118 milliliters shredded romaine tops; 680 grams salmon servings, skin off; 2 teaspoons salt; 6 servings Salt and pepper; 237 milliliters diced tomatoes; 118 milliliters white balsamic vinegar; 1 teaspoon white pepper

Panko Crusted Salmon and Corn Chickpea Salad is a dairy free and pescatarian recipe with 6 servings. One portion of this dish contains about 32g of protein, 16g of fat, and a total of 422 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, juice of lemon, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

For the salad: In a large bowl, mix together the vinegar, lemon juice and some salt and pepper with a whisk.

Ingredients you will need

Salt And Pepper

Lemon Juice

Vinegar

Equipment you will use

Whisk

Bowl

Add the chickpeas, corn, tomatoes, cucumber, lettuce and onions. Toss with a spoon to coat ingredients. Hold in the refrigerator until the salmon is prepared.

Ingredients you will need

Chickpeas

Cucumber

Tomato

Lettuce

Onion

Salmon

Corn

Sprinkle the salmon portions with the salt, white pepper and ginger. Dip the presentation side of the salmon in some flour, and shake off the excess. Then dip the same side of salmon in the egg wash. After the egg wash, dip the salmon in panko to finish the crust.

Ingredients you will need

White Pepper

Ginger

Salmon

Dip

All Purpose Flour

Panko

Salt

Egg

In a saute pan over medium-high heat, warm the oil for 1 minute. Once the oil is warm, place the breaded side down in the pan and cook until golden brown, 3 minutes. Once browned, flip and finish, 3 to 4 minutes. Then remove, sprinkle with parsley and serve.

Ingredients you will need

Parsley

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

237milliliters

chickpeas, well rinsed in cool water and drained 237milliliters

corn kernel, fresh roasted or canned 3

eggs, beaten 118milliliters

diced English cucumber 6servings

Flour, for coating 1Tbsp

chopped fresh parsley 2Tbsps

grapeseed oil 1teaspoons

ground ginger 1

lemon, juiced 355milliliters

panko 1

red onion, julienne 118milliliters

shredded romaine tops 680grams

salmon servings, skin off 2teaspoons

salt 6servings

Salt and pepper 237milliliters

diced tomatoes 118milliliters

white balsamic vinegar 1teaspoon

white pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.