Ingredients:
- 2 salmon fillets (6 oz each)
- 1 tablespoon green tea powder (matcha works well)
- 1/4 cup toasted sesame seeds
- 1/2 cup panko breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional extras:
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Lemon wedges for serving
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the crust: In a shallow bowl, combine the green tea powder, sesame seeds, panko breadcrumbs, and soy sauce. Season with salt and pepper to taste. You can also add the optional garlic and ginger powder for extra flavor.
- Season the salmon: Rinse the salmon fillets and pat them dry with paper towels. Season both sides with salt and pepper.
- Coat the salmon: Dip each salmon fillet in the crust mixture, pressing gently to ensure even coating. If desired, double coat for a thicker crust.
- Bake or pan-fry: Place the salmon on the prepared baking sheet. Drizzle with olive oil if baking.
- Bake: Bake for 12-15 minutes, or until the salmon is cooked through and slightly flakes when tested with a fork.
- Pan-fry: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the salmon and cook for 4-5 minutes per side, or until golden brown and cooked through.
- Serve: Garnish with lemon wedges, sesame seeds, or fresh herbs (optional). Serve with your favorite sides like roasted vegetables, rice, or quinoa.
Tips:
- Make sure your salmon fillets are of similar thickness for even cooking.
- Don’t overcook the salmon. It should be slightly pink in the center when cooked through.
- You can use any type of green tea powder, but matcha powder will give the crust a more vibrant green color.
- To toast the sesame seeds, simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- This recipe is also delicious with other types of fish, such as cod or halibut.
ENJOY!