Fishy Delight

I was somehow coerced into guest posting on the blog for Kathryn. Continuing with the blog theme, here is a recipe for panko encrusted salmon. I've been making this for a few years, and there's a lot of leniency, so you don't have to follow everything exactly. I can however tell you from personal experience that while substituting the flour with confectioner's sugar may sound like a good idea, in practice Swedish Fish should remain the only sugared sea life.

Panko-Encrusted Salmon Delight

• 2 Salmon Filets
• 1/4 c Flour
• 1/3 c Panko bread crumbs
• 2 T Melted Butter
• Oregano (or your favorite mix of spices)
• 1 Egg
• 1/4 c Milk
  

Preheat oven to 350. Set up two plates on the counter. In the first plate, place the milk. In the second plate, place the flour and mix in some oregano (or other spices). Saturate filets with milk, then coat with the flour mixture. Beat an egg into the plate with the milk, then transfer the filets back to the plate with the milk, and flip them to cover both sides. Mix the panko bread crumbs into the plate with the flour. Move the filets to the plate with the flour and bread crumbs, and flip them a few times until both sides are covered. Next, place the filets into an oven safe dish and drip the melted butter over top, trying to cover as much of the top of the fish as possible. Transfer the dish into the oven and cook for 15 minutes, or until fish flakes. Eat.