Japanese Chilli Crusted Salmon
A Japanese-inspired dish featuring a spicy chilli crust on pan-seared salmon. Best served with steamed vegetables.
Ingredients
- ●4 x 120g salmon filletsFresh and sashimi-grade
- ●2 chilliesFinely chopped and seeded
- ●2 tbsp herbal oilFor pan-frying
- ●1 cup bake flourPanko or regular flour for coating
- ●1 tsp australian sea saltFor seasoning
- ●chopped fresh parsleyFor garnish
Instructions
- 1
Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- 2
Season the salmon fillets with salt and set aside.
- 3
In a bowl, mix together the chillies, herbal oil, and a pinch of salt.
- 4
Coat the salmon fillets evenly with the chilli mixture, pressing gently to adhere.
- 5
Dip the chilli-coated salmon in the bake flour, shaking off excess.
- 6
Place the coated salmon on the prepared baking tray and bake for 12-15 minutes.
- 7
While the salmon is baking, heat a non-stick pan over medium heat.
- 8
Remove the salmon from the oven and carefully place it in the pan, skin-side up.
- 9
Pan-fry the salmon for 2-3 minutes on each side, until cooked through.
- 10
Garnish with chopped parsley and serve immediately.