Panko-crusted Salmon Roll with Avocado and Grilled Maitake Vinaigrette

Total Time:
40 min
30 min
10 min

Yield: 4 servings

  • 4 pieces salmon fillet, center cut, 4 ounces each, 1/4-inch thick (like a paillard)
  • 4 sheets nori
  • 2 avocados, sliced, lightly tossed with juice of 1 lime, salt, pepper and 1 tablespoon extra-virgin olive oil
  • 1 cup all-purpose flour
  • 3 eggs lightly beaten
  • 2 cups panko, (Japanese bread crumbs)
  • Canola oil, for frying
  • 2 shallots, roughly chopped
  • 1 tablespoon fresh grated wasabi
  • 1 tablespoon naturally brewed soy sauce
  • 3 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 3 cups prepped maitakes, lightly tossed in extra-virgin olive oil, seasoned with salt and pepper and grilled
  • Fleur de sel and black pepper, to taste
  • Lay each piece of salmon on a sheet of nori (on a bamboo mat) towards the bottom half. Season and lay down avocado slices and roll tightly like maki sushi. Place flour, egg and panko in 3 separate dishes. Roll sushi in flour, then egg, then panko and fry at 375 degrees F until golden brown, about 3 to 5 minutes. Meanwhile, in a blender, add the shallots, wasabi, soy and lemon juice and blend. Drizzle in the oil and toss with grilled maitakes. Check for seasoning.

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