Best 3 Panko Crusted Salmon And Corn Chickpea Salad Recipes

**Succulent Panko-Crusted Salmon and a Vibrant Corn and Chickpea Salad: A Symphony of Flavors**

Embark on a culinary journey with this delightful duo of recipes. The panko-crusted salmon, with its golden-brown crust and tender, flaky interior, takes center stage. Accompanying it is a vibrant corn and chickpea salad, a medley of sweet corn, crisp chickpeas, refreshing cucumber, and tangy red onion, all tossed in a zesty lemon-tahini dressing. Together, these recipes create a harmonious balance of flavors and textures that will tantalize your taste buds. Whether you're hosting a dinner party or simply seeking a satisfying weeknight meal, this salmon and salad combination is sure to impress. So, gather your ingredients, preheat your oven, and let's embark on this culinary adventure.

Let's cook with our recipes!

PANKO CRUSTED SALMON AND CORN CHICKPEA SALAD

Panko Crusted Salmon and Corn Chickpea Salad image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1/2 cup white balsamic vinegar
1 lemon, juiced
Salt and pepper
1 cup chickpeas, well rinsed in cool water and drained
1 cup corn kernel, fresh roasted or canned
1 cup diced tomatoes
1/2 cup diced English cucumber
1/2 cup shredded romaine tops
1 red onion, julienne
Six 4- to 5-ounce salmon portions, skin off
1 1/2 teaspoons salt
1 teaspoon white pepper
1/2 teaspoon ground ginger
Flour, for coating
3 eggs, beaten
1 1/2 cups panko
2 tablespoons grapeseed oil
1 tablespoon chopped fresh parsley

Steps:

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

Nutrition Facts : Calories 552 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 140 milligrams, Sodium 858 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 38 grams, Sugar 7 grams

PANKO-CRUSTED SALMON

Panko-Crusted Salmon image

Provided by Ina Garten

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Steps:

Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

SALMON AND CHICKPEA SALAD OVER CHILLED MIRIN RICE

Salmon and Chickpea Salad Over Chilled Mirin Rice image

Provided by Robin Miller : Food Network

Categories main-dish

Time 7m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/3 cup light mayonnaise
1 teaspoon finely grated lemon zest
1/2 teaspoon garlic powder
1 teaspoon wasabi paste
2 (6-ounce) cans salmon, drained
1 (15-ounce) can chickpeas, rinsed and drained
1 stalk celery, diced
2 tablespoons chopped fresh cilantro leaves
Salt and ground black pepper
2 cups cooked rice
1/4 cup mirin or rice wine
4 Boston or Bibb lettuce leaves

Steps:

In a large bowl, whisk together mayonnaise, lemon zest, garlic powder, and wasabi paste. Fold in salmon, chickpeas, celery and cilantro. Season, to taste, with salt and black pepper.
In a medium bowl, combine rice and mirin. Toss to combine and season, to taste, with salt and black pepper. Place a large lettuce leaf on each plate. Divide rice among lettuce cups. Spoon salmon mixture over rice.

Tips:

Choose the right salmon fillet. Look for a piece of salmon that is about 1 inch thick and has a nice, even color. Avoid fillets that have any brown or gray spots.
Make sure the salmon is cooked through. The best way to tell if salmon is cooked through is to insert a fork into the thickest part of the fillet. If the fork comes out clean, the salmon is done.
Don't overcook the salmon. Overcooked salmon will be dry and tough. Cook it just until it is cooked through.
Serve the salmon immediately. Salmon is best served immediately after it is cooked. If you need to store it, wrap it tightly in plastic wrap and refrigerate it for up to 3 days.

Conclusion:

This recipe for Panko-Crusted Salmon and Corn-Chickpea Salad is a delicious and healthy way to enjoy salmon. The salmon is crispy on the outside and tender and juicy on the inside, and the corn-chickpea salad is a refreshing and flavorful side dish. This recipe is perfect for a weeknight dinner or a special occasion.