- 4 - 4 oz. salmon fillets (16 oz. total)
- 8 oz. Japanese panko bread crumbs
- 1/2 C vegetable oil
- 1 bottle of Silver Spring Spicy Sriracha Sauce
Coat salmon generously with the Spicy Sriracha Sauce. Press fillet into the panko to crust the top. In a pan, heat oil to medium, just before the smoke point. Place the fillet panko-side down and fry until golden brown. Turn over and sauté for another 4 to 5 minutes until done.
Remove fillets from pan and place on a few paper towels to drain. Plate and garnish with a dollop of Spicy Sriracha Sauce and scallions, chives or chopped parsley. Salt and pepper to taste.
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Recipe courtesy Chef Scott, Samuels Seafood Co.