Panko-crusted Salmon Roll with Avocado and Grilled Maitake Vinaigrette
- Yield: Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1434
- Total Fat
- 108
- Saturated Fat
- 17
- Carbohydrates
- 79
- Dietary Fiber
- 12
- Sugar
- 7
- Protein
- 41
- Cholesterol
- 182
- Sodium
- 1056
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
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
Directions
- 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.