Ingredient: vegetable oil

Crusted_Salmon_Motts_Channel_Seafood

Panko Crusted Salmon with Spicy Sriracha Sauce

Try this delicious, simple spicy crusted salmon recipe.

This simple recipe for Panko Crusted Salmon with Spicy Sriracha Sauce is a delicious entree idea. Recipe courtesy of Chef Scott, Samuels Seafood Company.

Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried food. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts.

Kelchners_Sauce_Crusted_Salmon_Recipe

Kelchner’s Thai inspired Spicy Sriracha Sauce is made from sun ripened chiles and garlic blended into a rich and creamy dressing. Perfect complement for fried calamari, fish tacos, crab cakes, and lobster rolls. This sauce provides an easy way to add new interest to old favorites like sandwiches, wraps and burgers.

Do you have a tasty recipe to share with fellow fresh seafood lovers?  Email it to us today at mottschannelseafood.com.

Enjoy!

Crusted_Salmon_Motts_Channel_Seafood
Panko Crusted Salmon with Spicy Sriracha Sauce
Print Recipe
This simple recipe for Panko Crusted Salmon with Spicy Sriracha Sauce is a delicious entree idea. Recipe courtesy of Chef Scott, Samuels Seafood Company.
Servings
4 servings
Servings
4 servings
Crusted_Salmon_Motts_Channel_Seafood
Panko Crusted Salmon with Spicy Sriracha Sauce
Print Recipe
This simple recipe for Panko Crusted Salmon with Spicy Sriracha Sauce is a delicious entree idea. Recipe courtesy of Chef Scott, Samuels Seafood Company.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Coat salmon generously with the Spicy Sriracha Sauce. Press fillet into the panko to crust the top.
  2. In a pan, heat oil to medium, just before the smoke point. Place the fillet panko-side down and fry until golden brown.
  3. Turn over and sauté for another 4 to 5 minutes until done. 
  4. Remove fillets from pan and place on a few paper towels to drain. 
  5. 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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Scallop and Avocado Tostadas

Scallop and Avocado Tostadas
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Scallop and Avocado Tostadas
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Instructions
  1. Combine cilantro and greens in a medium bowl. Cover and chill until ready to serve.
  2. Mash avocados in a medium bowl, and stir in lime zest, lime juice, and 1/4 teaspoon salt. Cover and chill until ready to serve
  3. Combine cumin, paprika, cayenne pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle scallops on both sides with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, and cook about 1 minute on each side or until scallops are opaque. Transfer to a large plate.
  4. Spread reserved avocado mixture evenly on tortilla chips; top with cilantro mixture. Top each with a scallop half.
Recipe Notes

Photo Credit:  Coastalliving.com. Recipe Credit:  Jack Mills, R.D.

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Cranberry & Cilantro Quinoa Salad

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Cranberry & Cilantro Quinoa Salad

adapted from the Cranberry Marketing Committee

Ingredients
(serves 8)

  • 1/14 cups water
  • pinch of salt
  • 1 cup quinoa, rinsed
  • 1 cup dried cranberries
  • 1/2 cup minced carrots
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 3 Tablespoons finely chopped red onion
  • 3 Tablespoons minced fresh cilantro
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon vegetable oil
  • 1/4 teaspoon salt
  • Pinch of ground red pepper

Instructions

  1. Toast quinoa in a skillet over medium high heat stirring frequently until quinoa is fragrant and make a continuous popping sound (about 5- 7 minutes).
  2. In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in toasted quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
  3. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
  4. In the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.
  5. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.

Nutrition Facts Per Serving: Calories 150, Calories from Fat 30, Saturated Fat 0g, Trans Fat 0g, Total Fat 3.5g, Cholesterol 0mg, Sodium 115mg, Total Carbohydrate 29g, Sugars 11g, Dietary Fiber 3g, Protein 3g, Vitamin A 40%, Vitamin C 45%, Calcium 2%, Iron 6%

 

Cranberry & Cilantro Quinoa Salad
Print Recipe
Servings
8 people
Cook Time
25 Minutes
Servings
8 people
Cook Time
25 Minutes
Cranberry & Cilantro Quinoa Salad
Print Recipe
Servings
8 people
Cook Time
25 Minutes
Servings
8 people
Cook Time
25 Minutes
Instructions
  1. Toast quinoa in a skillet over medium high heat stirring frequently until quinoa is fragrant and make a continuous popping sound (about 5- 7 minutes).
  2. In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in toasted quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
  3. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
  4. In the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.
  5. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.
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