Gingery Panko-Crusted Salmon with Asian Vegetables
Chef Daniel Martinez uses Japanese bread crumbs, called panko, for almost everything he breads at Portland's new Thirst wine bar. "I love its crispy texture and lightness," he says. Here, he creates a gingery panko crust for luscious salmon served with a side of Asian-scented eggplant. More Salmon Recipes
October 2006
Gallery
Credit:
© Kirsten Strecker
Recipe Summary
Ingredients
Directions
Make Ahead
The vegetables can be prepared early in the day. Add the basil and mint just before serving.
Notes
Tamari, a soy sauce made without wheat, has a mellower, fuller-bodied flavor than regular soy sauce, and complements fish well; low-sodium soy sauce is a fine substitute.
Suggested Pairing
A medium-bodied Willamette Valley Pinot Gris will bring out the ginger notes, too.