Panko Crusted Salmon in Piccata Sauce with Nigella Garlic Flatbread

Panko Crust Salmon in Piccata Sauce | Playful Cooking

This was undoubtedly the most relaxing holiday we ever had. Every year, during this time, we either visit families back in India or explore a new place. We both love to travel, which is why every time an opportunity strikes, we pack our bags and hit the road. This time was different. After a stressful last few months at work, my husband needed this break and so we made no plans. We kept most of our days blank and let things happened randomly. There was no rush or chaos. We slept a lot, hanged out with friends and checked some of the restaurants off our bucket list. There were movie marathon days and we prepared some of our favorite meals.

Sometimes, these slow phases help to revive and reflect, get one ready to deal with what’s coming next. We enjoyed this much-needed time off!

 

Panko Crust Salmon in Piccata Sauce | Playful Cooking

Panko Crust Salmon in Piccata Sauce | Playful Cooking

 

The panko crusted salmon in piccata sauce happens a lot in my kitchen. I just love the simplicity of this meal. The herb spicy panko crust is adapted from one of the Ina Garten’s show. It adds crunchy texture, keeps the fish flaky and the tangy lemon butter sauce gives the right amount of acidity to cut down the richness of the fish. With a little salad or bread on the side, it always succeeds in making our suppertime gourmet.

 

Panko Crust Salmon in Piccata Sauce | Playful Cooking

 

And to make the meal extra special, I baked some nigella garlic flatbread to dunk into the sauce and wipe the plate clean. It was actually prepared from last night leftover naan dough. Honestly, I was a little worried about how the texture would turn out but it was so good that I had to share it and record it for future.

Nigella Garlic Flat Bread | Playful Cooking

Nigella Garlic Flat Bread | Playful Cooking

 

Panko Crusted Salmon in Piccata Sauce with Nigella Garlic Flatbread

Serving Size: Serves 2

Panko Crusted Salmon in Piccata Sauce with Nigella Garlic Flatbread

Ingredients

    For the nigella garlic flatbread
  • 2 cups all-purpose flour
  • 1/3 cup plain yogurt
  • 1 tablespoon ghee/melted butter/oil
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1/2 cup warm water
  • 1 teaspoon sugar
  • 1 tablespoon nigella seeds
  • 3 garlic cloves, grated
  • 1 tablespoon oil
  • For the panko crusted salmon
  • 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
  • For the 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

Directions

    To prepare the flatbread
  • Mix warm water with sugar and yeast. Let it stand for 5 to 7 minutes, until the yeast is activated.
  • To make the dough, you can either use a bowl and knead with hand or use a stand mixer with the dough hook attached. Mix flour with yogurt, ghee, salt and the yeast mixture. Knead until it forms smooth stretchy dough. Add more water, if required. If you are using a stand mixer, allow it to run for 10 minutes.
  • Once done, rub some oil in a bowl, place the dough and cover it with a clear wrap or kitchen towel. Keep it in a warm area and allow at least a couple of hours for it to double in size. The rising time will depend on the temperature.
  • Once it’s doubled in size, flatten it out, spread the oil on the bread followed by grated garlic and nigella seeds. Bake at 425F for about 15 to 20 minutes or until the top looks golden brown in color.
  • To prepare the panko crusted salmon
  • In a bowl, mix all the ingredients listed under panko crusted salmon except salmon fillet. Place the salmon fillet on a flat surface. Brush some oil on one side of the fish and press the panko crust mix on the top. Leave the other side blank.
  • Preheat the oven to 425F.
  • Heat a cast iron pan with some oil; place the blank side of the salmon fillet very carefully on the hot pan. Allow it to sear for 3 to 4 minutes. Do not turn it. Once done, place the pan in the oven and allow it to bake for about 10 minutes or until the panko crust looks golden brown. Depending on the size and thickness of the fillet you might need more or less time.
  • Allow the salmon fillet to rest for 5 minutes before you serve.
  • To prepare the piccata sauce
  • Melt butter in a pan. Add flour, give a mix and cook it for a minute. Then add stock, lemon juice, salt and pepper. Allow it to cook for a few minutes until the sauce thickens. Finally, add capers and turn off the heat.
  • Pour the sauce in a plate and keep salmon fillets on top. Add some freshly chopped cilantro/parsley on top and serve warm. Remember not to pour sauce on top of the fillet, as it will make the panko crust soggy.
http://www.playfulcooking.com/bread/panko-crusted-salmon-piccata-sauce-nigella-garlic-flatbread/

This was one of our holiday meals that we prepared together. Although you don’t really need a helping hand to cook something this simple, but when your partner offers to join you in the kitchen, it just makes cooking more fun!

 

Panko Crust Salmon in Piccata Sauce | Playful Cooking

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Wow! That is just my kind of meal. I have quit eating poultry n red meat but I still enjoy fish. Would love that fish for my dinner tonight.

Happy New Year, Kankana. I often do a herbed panko crusted salmon but adding it to a picante sauce sounds spectacular. Simple and delicious. Garlic nigella flatbread sounds a fabulous choice to enjoy the fish and the sauce.

dixya says:

i have been making salmon a lot lately and this will be a great recipe to add to my weekly meal. And that naan, yummm

I have a serious obsession with panko crusted anything and panko crusted salmon sounds like a dream come true!

Archana says:

Happy New Year! Kankana. I’m not a huge fan of salmon but the panko crust makes me really want to try this. The naan flat-bread looks irresistible. Beautiful shots as always!

Kankana Saxena says:

Happy New Year to you too 🙂

Eha says:

A very belated happy New Year to you and yours! May the year run smooth: may it be better than 2013!! Love both the salmon and the piccata sauce: another new 2014 recipe to try and enjoy!!

Kankana Saxena says:

Happy New Year to you too Eha 🙂 xx Hope you enjoy the dish as much as we did!

A little belated but a very happy New Year to you :)I absolutely love everything with salmon and your photos are just breathtaking!

Kankana Saxena says:

Happy New Year 🙂 and thanks so much! xx

Rosa says:

A refined and delicious dish! That is such a wonderful way of preparing salmon.

Gorgeous pictures – especially the one of the capers.

Happy New Year and best wishes for 2014!

Cheers,

Rosa

Kankana Saxena says:

Happy New Year Rosa :)xx Thanks a lot for your kind words. Hope you have a great year ahead!

This looks so yummy K. So easy too! I can have crispy, spicy fish anytime of the day. In fact just doing some for brunch!

Kankana, this is right up my alley. What a beautiful dish and I bet it’s just as delicious. Love it

Perfect and delicious. I would love this for dinner everynight

A Very HAPPY NEW YEAR!!
Those pictures are gorgeous and I love panko, so I am sure it works perfect here.

jehanne says:

Happy New Year to u Kankana! Guess what, I have similar plate ( the one with strainer and lemons)-great minds! I hope u both have much needed break and a great new year 🙂

Gorgeous, I love your panko crust and your flatbreads look so good!

Pia says:

Here’s to itenerary-free holidays! Sometime’s that just what you need. And you need this food on the table. Aar ki chai.
Salmon’s my daughter’s favourite fish right now, and I love panko, so you’ve given me something for my next fillet.
Love the capers-in-a-chhakni shot 🙂

the crust is very interesting, i’m wondering if it can be used for another type of protein, that’s not fish? like maybe chicken or a pork chop?

Lovely photos and the flatbreads look amazing! One question though…what are ‘nigella seeds’?

nipponnin says:

Wonderful! Recipe and story…but most of all I love your photos! Superb food photos!

Amy says:

This looks smashing. Can I ask, what are you using as your backdrop when you shoot? I’m equally mesmerized by the food and that beautiful blue…

Kankana Saxena says:

Thanks Amy! I buy plain wood and paint over it. That’s it 🙂

Aurelia Thomson says:

I just tried cooking this tonight. It didn’t look as beautiful as your pictures did because my presentation is so poor, but it tasted wonderful, so light and fresh and easy for me to follow. Will definitely make this again, it was quick and delightful. Thank you! Oh, also I never managed to make the bread but just used a plain naan and put it in the oven with some garlic, oil and mustard seeds, it complimented it great.