Ginger panko salmon with furikake fried rice

This recipe was born from a new series I’ve started on Instagram, called ‘easy yet elevated dinners to make yourself’.

The idea is to share recipes that are a bit more boujie than your average air fryer weeknight recipe, though completely do-able on a weeknight after work.

Ginger panko crusted salmon with furikake (a japanese seaweed seasoning) fried rice is up there on my list of things to prepare myself for dinner.

This ginger panko crusted salmon with furikake fried rice is an easy weeknight dinner recipe. It’s easy yet elevated.

Ingredients:

Salmon marinade:

2 salmon fillets

1 tbsp dijon mustard

1 tsp wasabi paste

1 tsp ginger, grated

juice of 1/2 a lemon

pinch of salt

1 tbsp olive oil, or neutral oil

Ginger panko crust:

1/4 cup panko breadcrumbs

1 tsp ginger, grated

pinch of salt

1 tbsp butter

Furikake fried rice:

2 tbsp neutral oil, I used avocado oil

1 tsp ginger, grated

3 spring onion stalks, white to light green parts, sliced

2 garlic cloves, sliced

1/2 cup carrot, matchsticks

3 stalks green spring onion tops, sliced

1/2 cup edamame, shelled

1 1/2 cup white rice, cooked and cold

1 tbsp oyster sauce

1 tbsp rice wine vinegar

1/2 tbsp soy sauce

2 tbsp furikake

1 egg, whisked

pinch of salt

Method:

Whisk the salmon marinade ingredients together in a shallow bowl. Place salmon fillets in and smother in marinade on both sides. Place in the fridge to marinate as we gather the rest of the ingredients.

Slice, chop and dice all ingredients for the fried rice. Have them ready to go in a bowl. Separate the carrots and edamame with the green spring onions from the rest. The fried rice comes together quickly.

Preheat oven to 400F/205C, fan forced. Make the ginger panko crust by melting butter in a small pan over medium heat with panko and ginger. Just stir to combine and melt the butter but do not toast all the way, as it will toast in the oven. Set aside to cool and stir in a pinch of salt.

Dip salmon fillets into the panko crumbs, creating a crust on one side only. Add to a baking sheet lined paper, panko crusted side facing up and bake for 30 mins.

In a wok, or a large non-stick pan, over high heat, drizzle in oil and wait until very hot. Add ginger, garlic and white spring onions and stir constantly, lightly frying for 2-3 mins. Drop in carrots, green spring onions and edamame, continuing to stir on high heat for 3-4 mins. Add rice, oyster sauce, vinegar, furikake and soy sauce. Stir to combine and break apart any rice clumps. As the rice crisps and continues to fry, make a well in the center of the pan, add in a whisked egg and a pinch of salt. Wait 1-2 mins, then scramble into the rice. Stir until the egg is cooked through. Take off the heat.

After 30 mins in the oven, remove the salmon from the oven. Enjoy with furikake fried rice.