This seemed like too simple a recipe to share on my blog but after receiving such a good response on Instagram when I posted it recently, I thought it would be worth sharing on here. This is often the kind of meal that we will have on a Wednesday evening when we are tired from a long day at work and just want something quick and easy as well as being relatively healthy. These Japanese inspired salmon bites are great for a quick midweek meal and I serve them in mini tortillas with rocket, pickles, mayo and hot sauce. Togarashi is one of those spices that has been languishing in my spice cupboard for a while but pairing it with crispy panko seemed like a match made in heaven. It adds a gentle spice to the salmon without overpowering but feel free to add more if you like it super spicy. For those who are wondering what Togarashi is – it’s a spice mixture with chilli, orange peel, black and white sesame seeds, Szechuan pepper, ginger and seaweed which is often used to season Japanese noodle or soup dishes.
2 skinless boneless salmon fillet, cut into thumb-sized pieces
50g Panko breadcrumbs (or enough to coat your salmon pieces)
1 egg, beaten
1 tsp Togarishi seasoning
Serve with mini tortillas, pickles, rocket, mayo and hot sauce.
- Preheat the oven to 200c.
- Start your assembly line for coating the salmon by placing the salmon on one plate, the beaten egg next to it in a separate bowl and the panko and togarashi seasoning on a second plate on the end. Place an oven proof dish on the end to place your coated salmon pieces.
- Coat the salmon pieces in egg and then in the seasoned panko crumbs. Place on the oven proof dish one by one until all the pieces are coated.
- Place the salmon in the oven for 10-15 minutes until crisp and the salmon is cooked (this may vary depending on the size of the salmon pieces).