Ingredients

  • 1/2 cup panko
  • 1/4 cup finely chopped fresh cilantro/parsley
  • 1 teaspoon chili powder
  • zest of one lemon
  • 2 tablespoons oil (olive or vegetable)
  • salt and pepper, as per taste
  • 2 salmon fillets, I used skinless

Piccata Sauce

  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup chicken/vegetable stock
  • juice of half lemon
  • 1/4 cup brined capers, rinsed
  • salt and pepper, as per taste
  • fresh cilantro/parsley, for garnish on top

Dry-Brine

20 gr toz şeker 20 gr deniz tuzu

Dry Brining

Increase the taste of dry brine especially these fatty fishes before cooking. With this brine fish has loose some liquid and its guaranteed cooking even and perfect.

1. Prepare Brine

If salmon had skin, scrape the skin with a fillet knife. Mix salt and sugar mixture in a small bowl. Sprinkle each face of the filet in equal thickness and rest on tray for 20 minutes. In this time, filet loose liquid this is normal. At the end of the brine, prepare iced water in a bowl, rinse the filet thoroughly and take it over and dry it gently.

2. Parmesan Crust

Blend fresh coriander (optional), parsley and fresh sage leaves together and chop fine. Roughly chop capers. In a bowl, combine bread crumbs (panko), lemon zest, ground cayenne pepper, fresh herbs, chopped capers, olive oil and parmesan grater and mix them all. Add some freshly ground black pepper, taste before adding salt if necessary.



3. Baking In The Oven

Heat the oven to 210°C. Lay a grease paper on an oven tray and place the filet's. Put the coating we prepared on the top of each filet with about 2 tablespoons and cover it with light pressure. Or one of the easyest way to do this. Take a filet and dip one face into the mixture and lightly pressure until the crusts stick the surface. The coating should not be equal and very thick. Cook the filet's for 9-10 min. After they cooked relax them about 3 minutes.

4. Piccata Lemon Sauce

Let's do the sauce. Take a pan and add butter and flour together we're going to make a light brown roux. Add the chicken or vegetable brought with stirring constantly, add half a lemon juice and whole capers with juices. When the sauce is lightly fluid with golden color, add some fresh coriander or parsley with fresh sage leaves and mix well.

5. Service

On a shallow plate, add 1 scoop from the sauce all over, put the salmon to the middle and sprinkle fresh herbs over it and serve.